Creamy Coconut Curry Chickpea Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Enjoy a velvety, fragrant stew bursting with bold curry spices, tender chickpeas, and silky tofu enveloped in a light coconut broth. This hearty dish is finished with vibrant red bell pepper, sweet tomatoes, and fresh spinach for a nourishing, comforting meal ideal for any time of day.

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NUTRITION

602kcal
Protein
34.0g
Fat
24.4g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Chickpeas (~120g)

150g Firm Tofu

0.5 cup Light Coconut Milk (~120g)

1 small Yellow Onion

1 medium Red Bell Pepper

0.5 cup Diced Tomatoes (~120g)

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Curry Powder

0.5 tsp Fresh Grated Ginger

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PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped small onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 2

    Stir in the curry powder and allow the spices to bloom for about one minute, releasing their aroma.

  • 3

    Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Gently add the cooked chickpeas and cubed firm tofu. Let the stew simmer for 5-7 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the stew.

  • 7

    Season with salt and pepper to taste, then remove from heat.

  • 8

    Serve warm, enjoying the rich and creamy textures with a burst of curry flavor in every bite.

Creamy Coconut Curry Chickpea Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Curry Chickpea Stew

Enjoy a velvety, fragrant stew bursting with bold curry spices, tender chickpeas, and silky tofu enveloped in a light coconut broth. This hearty dish is finished with vibrant red bell pepper, sweet tomatoes, and fresh spinach for a nourishing, comforting meal ideal for any time of day.

NUTRITION

602kcal
Protein
34.0g
Fat
24.4g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Chickpeas (~120g)

150g Firm Tofu

0.5 cup Light Coconut Milk (~120g)

1 small Yellow Onion

1 medium Red Bell Pepper

0.5 cup Diced Tomatoes (~120g)

1 cup Fresh Spinach

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Curry Powder

0.5 tsp Fresh Grated Ginger

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the chopped small onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 2

    Stir in the curry powder and allow the spices to bloom for about one minute, releasing their aroma.

  • 3

    Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Gently add the cooked chickpeas and cubed firm tofu. Let the stew simmer for 5-7 minutes to meld the flavors.

  • 6

    Fold in the fresh spinach and allow it to wilt into the stew.

  • 7

    Season with salt and pepper to taste, then remove from heat.

  • 8

    Serve warm, enjoying the rich and creamy textures with a burst of curry flavor in every bite.