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, plant-powered curry featuring tender chickpeas, silky tofu, and fresh spinach, all bathed in a light, aromatic coconut sauce spiced with ginger, garlic, and curry powder. This dish delivers comforting warmth and a balanced burst of flavors in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

563kcal
Protein
32.3g
Fat
20.9g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu, diced

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes

1/2 medium onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1/2 teaspoon olive oil

Salt and pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic, grated ginger, and curry powder. Sauté for an additional minute until fragrant.

  • 3

    Add the diced tofu to the pan and gently stir to coat with the spices. Cook for 2-3 minutes.

  • 4

    Mix in the cooked chickpeas and diced tomatoes. Let simmer for 2 minutes.

  • 5

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

  • 6

    Fold in the fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm and enjoy the creamy, aromatic 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, plant-powered curry featuring tender chickpeas, silky tofu, and fresh spinach, all bathed in a light, aromatic coconut sauce spiced with ginger, garlic, and curry powder. This dish delivers comforting warmth and a balanced burst of flavors in every bite.

NUTRITION

563kcal
Protein
32.3g
Fat
20.9g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu, diced

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes

1/2 medium onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1/2 teaspoon olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic, grated ginger, and curry powder. Sauté for an additional minute until fragrant.

  • 3

    Add the diced tofu to the pan and gently stir to coat with the spices. Cook for 2-3 minutes.

  • 4

    Mix in the cooked chickpeas and diced tomatoes. Let simmer for 2 minutes.

  • 5

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

  • 6

    Fold in the fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm and enjoy the creamy, aromatic curry.