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 warm, fragrant curry that melds the creamy sweetness of light coconut milk with hearty chickpeas, tender tofu, and vibrant spinach. Enhanced with aromatic spices like curry, cumin, garlic, and ginger, this dish offers a delightful medley of textures and flavors in every spoonful.

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NUTRITION

625kcal
Protein
33.8g
Fat
20g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned Chickpeas

90 grams firm Tofu

1/3 cup light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 tsp Olive Oil

1/4 cup chopped Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Cumin

Pinch of Salt

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PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat and add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 2

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and gently stir to combine with the spices.

  • 4

    Crumble the tofu into the pan and mix it in for added protein, cooking for about 2 minutes.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with a pinch of salt.

  • 7

    Taste and adjust seasonings if needed, then serve warm. Enjoy your hearty and nutrient-rich 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

Experience a warm, fragrant curry that melds the creamy sweetness of light coconut milk with hearty chickpeas, tender tofu, and vibrant spinach. Enhanced with aromatic spices like curry, cumin, garlic, and ginger, this dish offers a delightful medley of textures and flavors in every spoonful.

NUTRITION

625kcal
Protein
33.8g
Fat
20g
Carbs
84.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned Chickpeas

90 grams firm Tofu

1/3 cup light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 tsp Olive Oil

1/4 cup chopped Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Ground Cumin

Pinch of Salt

PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat and add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 2

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and gently stir to combine with the spices.

  • 4

    Crumble the tofu into the pan and mix it in for added protein, cooking for about 2 minutes.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to simmer for 5 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with a pinch of salt.

  • 7

    Taste and adjust seasonings if needed, then serve warm. Enjoy your hearty and nutrient-rich curry!