Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

A velvety, fragrant curry bowl featuring tender chickpeas and silky tofu simmered in a light coconut milk sauce infused with aromatic spices and fresh spinach. This wholesome meal offers a burst of flavor in every bite, with a creamy texture and balanced warmth that's perfect for any time of day.

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NUTRITION

581kcal
Protein
34.9g
Fat
18.7g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas (240g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 medium Red Onion (40g)

2 cloves Garlic (6g)

1 tbsp Nutritional Yeast (8g)

1 tsp Curry Powder

1/2 tsp Turmeric

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Cube the firm tofu.

  • 2

    Dice the red onion and mince the garlic.

  • 3

    Heat a non-stick pan over medium heat. Add the onion and garlic, sautéing until softened and fragrant.

  • 4

    Add the curry powder and turmeric, stirring well to coat the onions and garlic.

  • 5

    Gently stir in the cubed tofu and chickpeas, allowing them to warm through and absorb the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Stir in the fresh spinach and nutritional yeast. Cook until the spinach wilts, about 2-3 minutes.

  • 8

    Season with a pinch of salt and black pepper. Taste and adjust seasonings as desired.

  • 9

    Serve warm in a bowl, enjoying the creamy coconut base with hearty chickpeas and tofu.

Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

A velvety, fragrant curry bowl featuring tender chickpeas and silky tofu simmered in a light coconut milk sauce infused with aromatic spices and fresh spinach. This wholesome meal offers a burst of flavor in every bite, with a creamy texture and balanced warmth that's perfect for any time of day.

NUTRITION

581kcal
Protein
34.9g
Fat
18.7g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas (240g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 medium Red Onion (40g)

2 cloves Garlic (6g)

1 tbsp Nutritional Yeast (8g)

1 tsp Curry Powder

1/2 tsp Turmeric

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cube the firm tofu.

  • 2

    Dice the red onion and mince the garlic.

  • 3

    Heat a non-stick pan over medium heat. Add the onion and garlic, sautéing until softened and fragrant.

  • 4

    Add the curry powder and turmeric, stirring well to coat the onions and garlic.

  • 5

    Gently stir in the cubed tofu and chickpeas, allowing them to warm through and absorb the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Stir in the fresh spinach and nutritional yeast. Cook until the spinach wilts, about 2-3 minutes.

  • 8

    Season with a pinch of salt and black pepper. Taste and adjust seasonings as desired.

  • 9

    Serve warm in a bowl, enjoying the creamy coconut base with hearty chickpeas and tofu.