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 vibrant, creamy curry that melds tender chickpeas with a luscious light coconut milk base, accented by fresh spinach, aromatic ginger, and warming curry spices. This dish offers a comforting fusion of flavors perfect for any meal of the day.

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NUTRITION

581kcal
Protein
31.8g
Fat
23.1g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder (2g)

1 tsp Fresh Ginger, Grated (5g)

1/2 tsp Olive Oil (2.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas; set aside.

  • 2

    Press the extra firm tofu gently to remove excess moisture and cut into bite-sized cubes.

  • 3

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

  • 4

    Add the tofu cubes to the skillet and lightly sauté for 2-3 minutes until they begin to brown.

  • 5

    Stir in the curry powder and cook for about 30 seconds to release its aroma.

  • 6

    Add the diced tomatoes and light coconut milk to the skillet, stirring to combine.

  • 7

    Mix in the chickpeas and allow the curry to simmer for 5 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and continue cooking until the spinach wilts, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy the creamy, flavorful curry.

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 vibrant, creamy curry that melds tender chickpeas with a luscious light coconut milk base, accented by fresh spinach, aromatic ginger, and warming curry spices. This dish offers a comforting fusion of flavors perfect for any meal of the day.

NUTRITION

581kcal
Protein
31.8g
Fat
23.1g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1 small Onion (70g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder (2g)

1 tsp Fresh Ginger, Grated (5g)

1/2 tsp Olive Oil (2.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas; set aside.

  • 2

    Press the extra firm tofu gently to remove excess moisture and cut into bite-sized cubes.

  • 3

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

  • 4

    Add the tofu cubes to the skillet and lightly sauté for 2-3 minutes until they begin to brown.

  • 5

    Stir in the curry powder and cook for about 30 seconds to release its aroma.

  • 6

    Add the diced tomatoes and light coconut milk to the skillet, stirring to combine.

  • 7

    Mix in the chickpeas and allow the curry to simmer for 5 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and continue cooking until the spinach wilts, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Serve hot and enjoy the creamy, flavorful curry.