Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a velvety, aromatic curry where hearty chickpeas and silky tofu mingle with tender spinach and vibrant tomatoes in a luscious light coconut milk sauce, subtly spiced with curry and ginger. This plant-powered dish is both comforting and invigorating, perfect for any meal of the day.

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NUTRITION

617kcal
Protein
36.6g
Fat
22.2g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk (120g)

1 medium Tomato (123g)

1 small Red Onion (70g)

2 cloves Garlic

1 tablespoon Fresh Ginger (grated)

1 tablespoon Curry Powder

1/2 teaspoon Cumin Powder

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Pat the firm tofu dry and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the red onion, garlic, and grated ginger. Sauté until fragrant and translucent.

  • 3

    Stir in the curry powder and cumin powder, letting them toast briefly for about one minute.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Bring the mixture to a gentle simmer and allow flavors to meld for 5 minutes.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Taste and adjust seasoning if necessary.

  • 7

    Serve warm. This hearty curry pairs beautifully with a side of steamed rice or quinoa if desired (not included in the nutritional breakdown).

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a velvety, aromatic curry where hearty chickpeas and silky tofu mingle with tender spinach and vibrant tomatoes in a luscious light coconut milk sauce, subtly spiced with curry and ginger. This plant-powered dish is both comforting and invigorating, perfect for any meal of the day.

NUTRITION

617kcal
Protein
36.6g
Fat
22.2g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk (120g)

1 medium Tomato (123g)

1 small Red Onion (70g)

2 cloves Garlic

1 tablespoon Fresh Ginger (grated)

1 tablespoon Curry Powder

1/2 teaspoon Cumin Powder

PREPARATION

  • 1

    Drain and rinse the chickpeas. Pat the firm tofu dry and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the red onion, garlic, and grated ginger. Sauté until fragrant and translucent.

  • 3

    Stir in the curry powder and cumin powder, letting them toast briefly for about one minute.

  • 4

    Add the cubed tofu and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Bring the mixture to a gentle simmer and allow flavors to meld for 5 minutes.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Taste and adjust seasoning if necessary.

  • 7

    Serve warm. This hearty curry pairs beautifully with a side of steamed rice or quinoa if desired (not included in the nutritional breakdown).