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

Savor a vibrant and hearty curry where creamy coconut milk mingles with chickpeas, tender tofu, nutrient-packed spinach, and a warming blend of spices. This dish offers a rich, comforting mouthfeel with layers of savory and aromatic flavors, perfect for a nourishing meal any time of day.

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NUTRITION

587kcal
Protein
34.2g
Fat
21.9g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

4 oz Firm Tofu

1/3 cup Light Coconut Milk

2 cups raw Spinach

1/2 cup Diced Tomato

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Coriander Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.

  • 4

    Mix in the cumin, turmeric, and coriander powders to toast the spices lightly.

  • 5

    Add the firm tofu (cubed) and cook for 2 minutes, letting it absorb the spices.

  • 6

    Pour in the light coconut milk and add the diced tomato, stirring to combine.

  • 7

    Gently fold in the chickpeas and bring the mixture to a simmer.

  • 8

    Toss in the raw spinach and allow it to wilt into the curry, stirring occasionally.

  • 9

    Sprinkle in the nutritional yeast and season with salt and pepper to taste.

  • 10

    Let the curry simmer for another 3-5 minutes until flavors meld, then serve warm.

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

Savor a vibrant and hearty curry where creamy coconut milk mingles with chickpeas, tender tofu, nutrient-packed spinach, and a warming blend of spices. This dish offers a rich, comforting mouthfeel with layers of savory and aromatic flavors, perfect for a nourishing meal any time of day.

NUTRITION

587kcal
Protein
34.2g
Fat
21.9g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

4 oz Firm Tofu

1/3 cup Light Coconut Milk

2 cups raw Spinach

1/2 cup Diced Tomato

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Coriander Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the diced onion and sauté until softened, about 2-3 minutes.

  • 3

    Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.

  • 4

    Mix in the cumin, turmeric, and coriander powders to toast the spices lightly.

  • 5

    Add the firm tofu (cubed) and cook for 2 minutes, letting it absorb the spices.

  • 6

    Pour in the light coconut milk and add the diced tomato, stirring to combine.

  • 7

    Gently fold in the chickpeas and bring the mixture to a simmer.

  • 8

    Toss in the raw spinach and allow it to wilt into the curry, stirring occasionally.

  • 9

    Sprinkle in the nutritional yeast and season with salt and pepper to taste.

  • 10

    Let the curry simmer for another 3-5 minutes until flavors meld, then serve warm.