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 silky, aromatic curry that melds hearty chickpeas with protein-packed tofu, fresh spinach, and a subtle medley of spices in creamy light coconut milk. This vibrant dish balances rich flavors with healthful ingredients to create a satisfying meal that's perfect any time of day.

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NUTRITION

601kcal
Protein
40.8g
Fat
19.7g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 Garlic cloves

1 inch Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Red Chili Flakes

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the chickpeas if using canned, and drain well. Press the tofu lightly with paper towels and cut into 1-inch cubes.

  • 2

    Finely chop the onion, mince the garlic, and grate or finely dice the ginger.

  • 3

    In a large pan over medium heat, dry sauté the onions along with garlic and ginger for 3-4 minutes until softened.

  • 4

    Stir in the ground turmeric, cumin, coriander, and red chili flakes, toasting the spices for about 1 minute to release their aroma.

  • 5

    Add the tofu cubes to the pan and gently toss to coat in the spices.

  • 6

    Pour in the light coconut milk and add the chickpeas and diced tomatoes. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 8

    Just before serving, fold in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your creamy, protein-packed coconut chickpea and spinach 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 silky, aromatic curry that melds hearty chickpeas with protein-packed tofu, fresh spinach, and a subtle medley of spices in creamy light coconut milk. This vibrant dish balances rich flavors with healthful ingredients to create a satisfying meal that's perfect any time of day.

NUTRITION

601kcal
Protein
40.8g
Fat
19.7g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 Garlic cloves

1 inch Fresh Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Red Chili Flakes

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the chickpeas if using canned, and drain well. Press the tofu lightly with paper towels and cut into 1-inch cubes.

  • 2

    Finely chop the onion, mince the garlic, and grate or finely dice the ginger.

  • 3

    In a large pan over medium heat, dry sauté the onions along with garlic and ginger for 3-4 minutes until softened.

  • 4

    Stir in the ground turmeric, cumin, coriander, and red chili flakes, toasting the spices for about 1 minute to release their aroma.

  • 5

    Add the tofu cubes to the pan and gently toss to coat in the spices.

  • 6

    Pour in the light coconut milk and add the chickpeas and diced tomatoes. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 8

    Just before serving, fold in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.

  • 9

    Serve hot and enjoy your creamy, protein-packed coconut chickpea and spinach curry.