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 vibrant, creamy curry that marries the earthiness of chickpeas and delicate tofu with fresh spinach, all bathed in a light coconut milk sauce. Infused with aromatic spices like curry, turmeric, and ginger, this dish offers a satisfying blend of textures and flavors perfect for a healthy, satisfying meal.

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NUTRITION

644kcal
Protein
34.3g
Fat
22.7g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100g firm tofu

2 cups fresh spinach

1/2 cup light coconut milk

1 medium yellow onion

2 garlic cloves

1/2 cup diced tomatoes

1 tsp olive oil

1 tbsp curry powder

1/2 tsp ground turmeric

1/2 tsp grated fresh ginger

Salt & pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Dice the onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the pan, stirring for about 1 minute until fragrant.

  • 4

    Stir in the curry powder and ground turmeric, allowing the spices to toast lightly.

  • 5

    Add the diced tomatoes and cook for another 2 minutes.

  • 6

    Cube the tofu into bite-sized pieces and add together with the drained chickpeas to the pan.

  • 7

    Pour in the light coconut milk and mix well, allowing the mixture to come to a gentle simmer.

  • 8

    Simmer for 5-7 minutes so that the flavors meld together.

  • 9

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

  • 10

    Season with salt and pepper to taste, then remove the pan from heat.

  • 11

    Serve warm and enjoy this creamy, flavorful 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 vibrant, creamy curry that marries the earthiness of chickpeas and delicate tofu with fresh spinach, all bathed in a light coconut milk sauce. Infused with aromatic spices like curry, turmeric, and ginger, this dish offers a satisfying blend of textures and flavors perfect for a healthy, satisfying meal.

NUTRITION

644kcal
Protein
34.3g
Fat
22.7g
Carbs
85.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100g firm tofu

2 cups fresh spinach

1/2 cup light coconut milk

1 medium yellow onion

2 garlic cloves

1/2 cup diced tomatoes

1 tsp olive oil

1 tbsp curry powder

1/2 tsp ground turmeric

1/2 tsp grated fresh ginger

Salt & pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Dice the onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger to the pan, stirring for about 1 minute until fragrant.

  • 4

    Stir in the curry powder and ground turmeric, allowing the spices to toast lightly.

  • 5

    Add the diced tomatoes and cook for another 2 minutes.

  • 6

    Cube the tofu into bite-sized pieces and add together with the drained chickpeas to the pan.

  • 7

    Pour in the light coconut milk and mix well, allowing the mixture to come to a gentle simmer.

  • 8

    Simmer for 5-7 minutes so that the flavors meld together.

  • 9

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

  • 10

    Season with salt and pepper to taste, then remove the pan from heat.

  • 11

    Serve warm and enjoy this creamy, flavorful curry.