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

Savor a velvety, aromatic stew filled with tender chickpeas, hearty tofu, and a medley of fresh vegetables simmered in a light coconut curry sauce. This dish offers a warming blend of spices and creamy texture, making it perfect for any meal of the day.

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NUTRITION

606kcal
Protein
35.4g
Fat
22.4g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

200g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

1 medium Tomato (123g)

1 cup Baby Spinach (30g)

2 cloves Garlic

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Press the tofu lightly to remove excess moisture and cut into cubes.

  • 2

    Heat a non-stick pot over medium heat and add a splash of water or a light oil spray.

  • 3

    Sauté the chopped onion, garlic, and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds until fragrant.

  • 5

    Mix in the chickpeas and tofu cubes, then pour in the light coconut milk along with a few tablespoons of water if needed to adjust consistency.

  • 6

    Add the chopped tomato and bring the stew to a simmer. Let cook for 5-7 minutes to allow flavors to meld.

  • 7

    Stir in the baby spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm, enjoying the rich, creamy texture and bold curry flavor.

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

Savor a velvety, aromatic stew filled with tender chickpeas, hearty tofu, and a medley of fresh vegetables simmered in a light coconut curry sauce. This dish offers a warming blend of spices and creamy texture, making it perfect for any meal of the day.

NUTRITION

606kcal
Protein
35.4g
Fat
22.4g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

200g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

1/2 cup Red Bell Pepper (75g)

1/4 cup Onion (40g)

1 medium Tomato (123g)

1 cup Baby Spinach (30g)

2 cloves Garlic

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Press the tofu lightly to remove excess moisture and cut into cubes.

  • 2

    Heat a non-stick pot over medium heat and add a splash of water or a light oil spray.

  • 3

    Sauté the chopped onion, garlic, and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds until fragrant.

  • 5

    Mix in the chickpeas and tofu cubes, then pour in the light coconut milk along with a few tablespoons of water if needed to adjust consistency.

  • 6

    Add the chopped tomato and bring the stew to a simmer. Let cook for 5-7 minutes to allow flavors to meld.

  • 7

    Stir in the baby spinach and let it wilt into the stew. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm, enjoying the rich, creamy texture and bold curry flavor.