Creamy Coconut Chickpea Curry with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Spinach

Dive into a vibrant, comforting curry where tender chickpeas and creamy tofu mingle in a rich, light coconut sauce infused with warming spices and fresh spinach. This dish offers a dynamic blend of textures and flavors — from the gentle sweetness of coconut milk to the fragrant allure of curry and ginger — making it a wholesome and satisfying meal for any time of day.

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NUTRITION

521kcal
Protein
33.9g
Fat
18.8g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

175 grams firm tofu

0.33 cup light coconut milk

2 cups fresh spinach

0.5 medium onion

2 garlic cloves

2 tbsp tomato paste

0.5 tsp olive oil

1 tbsp curry powder

1 tsp fresh ginger

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped half-onion, minced garlic, and grated ginger, stirring until the onion softens and becomes translucent.

  • 2

    Stir in the curry powder and tomato paste; cook for an additional minute to allow the spices to bloom.

  • 3

    Add the drained chickpeas and gently fold in the cubed firm tofu. Cook for 2-3 minutes so they absorb the flavors.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.

  • 5

    Mix in the fresh spinach and simmer until it wilts, about 2 minutes. Taste and adjust seasoning if needed.

  • 6

    Serve warm, enjoying the creamy, aromatic curry on its own or with a side of your favorite whole grain.

Creamy Coconut Chickpea Curry with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Spinach

Dive into a vibrant, comforting curry where tender chickpeas and creamy tofu mingle in a rich, light coconut sauce infused with warming spices and fresh spinach. This dish offers a dynamic blend of textures and flavors — from the gentle sweetness of coconut milk to the fragrant allure of curry and ginger — making it a wholesome and satisfying meal for any time of day.

NUTRITION

521kcal
Protein
33.9g
Fat
18.8g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

175 grams firm tofu

0.33 cup light coconut milk

2 cups fresh spinach

0.5 medium onion

2 garlic cloves

2 tbsp tomato paste

0.5 tsp olive oil

1 tbsp curry powder

1 tsp fresh ginger

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped half-onion, minced garlic, and grated ginger, stirring until the onion softens and becomes translucent.

  • 2

    Stir in the curry powder and tomato paste; cook for an additional minute to allow the spices to bloom.

  • 3

    Add the drained chickpeas and gently fold in the cubed firm tofu. Cook for 2-3 minutes so they absorb the flavors.

  • 4

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally.

  • 5

    Mix in the fresh spinach and simmer until it wilts, about 2 minutes. Taste and adjust seasoning if needed.

  • 6

    Serve warm, enjoying the creamy, aromatic curry on its own or with a side of your favorite whole grain.