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

A velvety, aromatic curry bursting with tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut sauce infused with warm spices. Perfect for a satisfying lunch or dinner with a balanced boost of protein and the exotic taste of tropical coconut.

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NUTRITION

610kcal
Protein
35.5g
Fat
16.4g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100 grams firm tofu

1/3 cup light coconut milk

2 cups raw spinach

1/4 cup chopped yellow onion

1/2 cup diced tomatoes

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon paprika

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Rinse and drain the chickpeas, and pat them dry.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Chop the onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a splash of water or a small amount of oil if desired over medium heat. Sauté the onion, garlic, and ginger until softened and aromatic, about 2-3 minutes.

  • 5

    Stir in the ground turmeric, cumin, and paprika, and toast the spices for about 30 seconds.

  • 6

    Add the diced tomatoes and let them simmer for another minute to meld the flavors.

  • 7

    Mix in the chickpeas and tofu, then pour in the light coconut milk. Allow the curry to gently simmer for 5-7 minutes to let the flavors combine.

  • 8

    Fold in the raw spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve hot, and enjoy your creamy, tropical-inspired 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

A velvety, aromatic curry bursting with tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut sauce infused with warm spices. Perfect for a satisfying lunch or dinner with a balanced boost of protein and the exotic taste of tropical coconut.

NUTRITION

610kcal
Protein
35.5g
Fat
16.4g
Carbs
90.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100 grams firm tofu

1/3 cup light coconut milk

2 cups raw spinach

1/4 cup chopped yellow onion

1/2 cup diced tomatoes

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon paprika

Salt & Pepper (to taste)

PREPARATION

  • 1

    Rinse and drain the chickpeas, and pat them dry.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Chop the onion, mince the garlic, and grate the fresh ginger.

  • 4

    In a medium saucepan, heat a splash of water or a small amount of oil if desired over medium heat. Sauté the onion, garlic, and ginger until softened and aromatic, about 2-3 minutes.

  • 5

    Stir in the ground turmeric, cumin, and paprika, and toast the spices for about 30 seconds.

  • 6

    Add the diced tomatoes and let them simmer for another minute to meld the flavors.

  • 7

    Mix in the chickpeas and tofu, then pour in the light coconut milk. Allow the curry to gently simmer for 5-7 minutes to let the flavors combine.

  • 8

    Fold in the raw spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve hot, and enjoy your creamy, tropical-inspired curry.