Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

A warmly spiced, rich coconut curry chickpea stew bursting with flavors and textures. This vibrant dish combines creamy light coconut milk with tender chickpeas, extra firm tofu, and a medley of aromatic vegetables like onion, garlic, ginger, and fresh spinach. Finished with a hint of curry powder and diced tomatoes, each spoonful delivers a comforting fusion of spice and creaminess perfect for breakfast, lunch, or dinner.

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NUTRITION

557kcal
Protein
35.6g
Fat
19.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

220 grams Extra Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup diced Onion

3 cloves Garlic, minced

1 tsp grated Ginger

1 cup Fresh Spinach

1 tsp Curry Powder

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned.

  • 2

    Press the tofu gently to remove excess water and cut into bite-sized cubes.

  • 3

    In a medium pot, add the diced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the grated ginger and curry powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the tofu cubes, chickpeas, diced tomatoes, and light coconut milk into the pot.

  • 6

    Bring the mixture to a simmer, then reduce the heat. Let it cook for about 10-12 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach just before serving, allowing it to wilt slightly.

  • 8

    Season with salt and pepper to taste, then serve hot.

Hearty Coconut Curry Chickpea Stew

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

Hearty Coconut Curry Chickpea Stew

YOUR SOLIN GENERATED RECIPE

Hearty Coconut Curry Chickpea Stew

A warmly spiced, rich coconut curry chickpea stew bursting with flavors and textures. This vibrant dish combines creamy light coconut milk with tender chickpeas, extra firm tofu, and a medley of aromatic vegetables like onion, garlic, ginger, and fresh spinach. Finished with a hint of curry powder and diced tomatoes, each spoonful delivers a comforting fusion of spice and creaminess perfect for breakfast, lunch, or dinner.

NUTRITION

557kcal
Protein
35.6g
Fat
19.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

220 grams Extra Firm Tofu

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup diced Onion

3 cloves Garlic, minced

1 tsp grated Ginger

1 cup Fresh Spinach

1 tsp Curry Powder

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned.

  • 2

    Press the tofu gently to remove excess water and cut into bite-sized cubes.

  • 3

    In a medium pot, add the diced onion and minced garlic. Sauté over medium heat until fragrant and softened, about 3-4 minutes.

  • 4

    Stir in the grated ginger and curry powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the tofu cubes, chickpeas, diced tomatoes, and light coconut milk into the pot.

  • 6

    Bring the mixture to a simmer, then reduce the heat. Let it cook for about 10-12 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach just before serving, allowing it to wilt slightly.

  • 8

    Season with salt and pepper to taste, then serve hot.