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 warming bowl of creamy coconut chickpea and spinach curry, where hearty chickpeas and soft tofu are simmered in a fragrant blend of spices, light coconut milk, and fresh vegetables. This dish offers a beautiful balance of robust flavors and satisfying creaminess, making it perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

589kcal
Protein
34.5g
Fat
19.1g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (205g)

0.5 cup firm tofu (126g)

0.5 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium tomato (123g)

0.5 medium yellow onion (55g)

1 clove garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into cubes.

  • 2

    Dice half a medium onion, chop the tomato, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Sauté the diced onion, garlic, and ginger until the onion softens, about 2-3 minutes.

  • 4

    Add the curry powder and stir for another 30 seconds to release its aroma.

  • 5

    Mix in the chickpeas and tofu cubes, stirring to coat them with the spices.

  • 6

    Pour in the light coconut milk and add the chopped tomato. Bring the mixture to a gentle simmer.

  • 7

    Let the curry simmer for 5 minutes, allowing the flavors to meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, and serve warm.

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 warming bowl of creamy coconut chickpea and spinach curry, where hearty chickpeas and soft tofu are simmered in a fragrant blend of spices, light coconut milk, and fresh vegetables. This dish offers a beautiful balance of robust flavors and satisfying creaminess, making it perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

589kcal
Protein
34.5g
Fat
19.1g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (205g)

0.5 cup firm tofu (126g)

0.5 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1 medium tomato (123g)

0.5 medium yellow onion (55g)

1 clove garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into cubes.

  • 2

    Dice half a medium onion, chop the tomato, mince the garlic, and grate the ginger.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Sauté the diced onion, garlic, and ginger until the onion softens, about 2-3 minutes.

  • 4

    Add the curry powder and stir for another 30 seconds to release its aroma.

  • 5

    Mix in the chickpeas and tofu cubes, stirring to coat them with the spices.

  • 6

    Pour in the light coconut milk and add the chopped tomato. Bring the mixture to a gentle simmer.

  • 7

    Let the curry simmer for 5 minutes, allowing the flavors to meld together.

  • 8

    Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, and serve warm.