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

Experience a vibrant, creamy curry where tender chickpeas and crispy tofu meld with fresh spinach in a rich coconut and tomato sauce, accented with aromatic spices. This wholesome dish balances hearty proteins with a burst of flavor, perfect for breakfast, lunch, or dinner.

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NUTRITION

523kcal
Protein
34.5g
Fat
18.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1/4 cup Light Coconut Milk

150 grams Extra Firm Tofu

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 Medium Red Onion

1 Clove Garlic

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas; cut the tofu into cubes.

  • 2

    Finely dice the red onion and mince the garlic.

  • 3

    In a medium pan, heat a splash of water or a drizzle of oil over medium heat. Sauté the red onion and garlic until softened and fragrant.

  • 4

    Stir in the curry powder and ground cumin to toast the spices lightly.

  • 5

    Add the tofu cubes to the pan and gently stir, allowing them to warm and absorb the spices.

  • 6

    Mix in the chickpeas and diced tomatoes, stirring to combine.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes for the flavors to meld.

  • 8

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 9

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

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

Experience a vibrant, creamy curry where tender chickpeas and crispy tofu meld with fresh spinach in a rich coconut and tomato sauce, accented with aromatic spices. This wholesome dish balances hearty proteins with a burst of flavor, perfect for breakfast, lunch, or dinner.

NUTRITION

523kcal
Protein
34.5g
Fat
18.5g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1/4 cup Light Coconut Milk

150 grams Extra Firm Tofu

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 Medium Red Onion

1 Clove Garlic

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas; cut the tofu into cubes.

  • 2

    Finely dice the red onion and mince the garlic.

  • 3

    In a medium pan, heat a splash of water or a drizzle of oil over medium heat. Sauté the red onion and garlic until softened and fragrant.

  • 4

    Stir in the curry powder and ground cumin to toast the spices lightly.

  • 5

    Add the tofu cubes to the pan and gently stir, allowing them to warm and absorb the spices.

  • 6

    Mix in the chickpeas and diced tomatoes, stirring to combine.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes for the flavors to meld.

  • 8

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 9

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