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

Dive into a vibrant bowl of creamy coconut chickpea and spinach curry, where tender chickpeas, crisp spinach, and succulent tofu unite in a fragrant, spiced coconut sauce. This dish is a perfect balance of savory warmth and tropical creaminess, ideal for a nourishing meal any time of day.

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NUTRITION

585kcal
Protein
39.0g
Fat
23g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

200 grams Extra Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the tofu into 1-inch cubes.

  • 2

    Dice the yellow onion and mince the garlic cloves.

  • 3

    In a large pan, warm a splash of water or a light oil substitute over medium heat. Sauté the onion until it softens, then add the garlic and cook for another minute.

  • 4

    Stir in the turmeric, cumin, and coriander powders, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the chickpeas and diced tomatoes to the pan. Pour in the light coconut milk and gently stir to combine all ingredients.

  • 6

    Carefully add the tofu cubes, and let the mixture simmer for 5-7 minutes, so that tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry for an additional 2 minutes. Taste and season with salt and pepper as desired.

  • 8

    Serve warm in a bowl. Enjoy your hearty, flavorful, and nutrient-packed curry bowl.

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

Dive into a vibrant bowl of creamy coconut chickpea and spinach curry, where tender chickpeas, crisp spinach, and succulent tofu unite in a fragrant, spiced coconut sauce. This dish is a perfect balance of savory warmth and tropical creaminess, ideal for a nourishing meal any time of day.

NUTRITION

585kcal
Protein
39.0g
Fat
23g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

200 grams Extra Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the tofu into 1-inch cubes.

  • 2

    Dice the yellow onion and mince the garlic cloves.

  • 3

    In a large pan, warm a splash of water or a light oil substitute over medium heat. Sauté the onion until it softens, then add the garlic and cook for another minute.

  • 4

    Stir in the turmeric, cumin, and coriander powders, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the chickpeas and diced tomatoes to the pan. Pour in the light coconut milk and gently stir to combine all ingredients.

  • 6

    Carefully add the tofu cubes, and let the mixture simmer for 5-7 minutes, so that tofu absorbs the flavors.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry for an additional 2 minutes. Taste and season with salt and pepper as desired.

  • 8

    Serve warm in a bowl. Enjoy your hearty, flavorful, and nutrient-packed curry bowl.