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 warm, comforting curry that brings together the creaminess of light coconut milk, the rustic flavor of chickpeas and tofu, and the vibrant freshness of spinach and tomato. This dish is delicately spiced with curry powder and turmeric, enhanced with garlic and onion, and finished with a sprinkle of nutritional yeast for an extra umami boost.

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NUTRITION

561kcal
Protein
37.5g
Fat
19.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, cooked

200 grams firm tofu

1/3 cup light coconut milk

2 cups fresh spinach

1 small tomato

1/2 medium onion

2 garlic cloves

1 tbsp nutritional yeast

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cube the firm tofu.

  • 2

    Finely chop the onion, garlic, and tomato. Set aside.

  • 3

    In a non-stick pan over medium heat, lightly sauté the onion and garlic until fragrant.

  • 4

    Add the cubed tofu and sauté for another 3-4 minutes until lightly browned.

  • 5

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 6

    Add the chopped tomato and gently mix in the chickpeas.

  • 7

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 8

    Fold in the fresh spinach and let it wilt, cooking for an additional 2 minutes.

  • 9

    Stir in the nutritional yeast, season with salt and pepper, and simmer for another minute.

  • 10

    Serve hot and enjoy this flavorful, protein-packed 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 warm, comforting curry that brings together the creaminess of light coconut milk, the rustic flavor of chickpeas and tofu, and the vibrant freshness of spinach and tomato. This dish is delicately spiced with curry powder and turmeric, enhanced with garlic and onion, and finished with a sprinkle of nutritional yeast for an extra umami boost.

NUTRITION

561kcal
Protein
37.5g
Fat
19.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, cooked

200 grams firm tofu

1/3 cup light coconut milk

2 cups fresh spinach

1 small tomato

1/2 medium onion

2 garlic cloves

1 tbsp nutritional yeast

1 tsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Cube the firm tofu.

  • 2

    Finely chop the onion, garlic, and tomato. Set aside.

  • 3

    In a non-stick pan over medium heat, lightly sauté the onion and garlic until fragrant.

  • 4

    Add the cubed tofu and sauté for another 3-4 minutes until lightly browned.

  • 5

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.

  • 6

    Add the chopped tomato and gently mix in the chickpeas.

  • 7

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 8

    Fold in the fresh spinach and let it wilt, cooking for an additional 2 minutes.

  • 9

    Stir in the nutritional yeast, season with salt and pepper, and simmer for another minute.

  • 10

    Serve hot and enjoy this flavorful, protein-packed curry.