Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a warming, velvety curry stew featuring tender chickpeas, hearty firm tofu, and a hint of coconut cream paired with aromatic spices. This dish delivers a balanced, satisfying blend of creaminess and spice for a comforting meal any time of the day.

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NUTRITION

585kcal
Protein
34.7g
Fat
22.7g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Onion, diced

2 cloves Garlic, minced

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Fresh Ginger (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the diced onion and minced garlic. Sauté until the onion softens.

  • 2

    Stir in the curry powder, turmeric, and minced ginger. Sauté for another minute to release the spices' aroma.

  • 3

    Add the cubed tofu and cook lightly to absorb the flavors, stirring gently.

  • 4

    Mix in the cooked chickpeas, diced tomatoes, and light coconut milk, allowing the flavors to meld.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 10-12 minutes. If the stew thickens too much, add a splash of water.

  • 6

    Fold in the fresh spinach and cook until just wilted.

  • 7

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

  • 8

    Serve warm and enjoy this hearty, creamy curry stew.

Creamy Chickpea Coconut Curry Stew

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

Creamy Chickpea Coconut Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry Stew

Enjoy a warming, velvety curry stew featuring tender chickpeas, hearty firm tofu, and a hint of coconut cream paired with aromatic spices. This dish delivers a balanced, satisfying blend of creaminess and spice for a comforting meal any time of the day.

NUTRITION

585kcal
Protein
34.7g
Fat
22.7g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1/4 medium Onion, diced

2 cloves Garlic, minced

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Fresh Ginger (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pot over medium heat and add the diced onion and minced garlic. Sauté until the onion softens.

  • 2

    Stir in the curry powder, turmeric, and minced ginger. Sauté for another minute to release the spices' aroma.

  • 3

    Add the cubed tofu and cook lightly to absorb the flavors, stirring gently.

  • 4

    Mix in the cooked chickpeas, diced tomatoes, and light coconut milk, allowing the flavors to meld.

  • 5

    Bring the mixture to a gentle simmer and let it cook for about 10-12 minutes. If the stew thickens too much, add a splash of water.

  • 6

    Fold in the fresh spinach and cook until just wilted.

  • 7

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

  • 8

    Serve warm and enjoy this hearty, creamy curry stew.