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 and creamy curry that marries the rich flavors of coconut milk and warm spices with protein-packed chickpeas and firm tofu. Tender spinach and a hint of nutritional yeast elevate the dish into a satisfying meal that's aromatic, comforting, and beautifully balanced.

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NUTRITION

651kcal
Protein
37.5g
Fat
26.1g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

3/4 cup firm tofu, cubed

1/2 cup light coconut milk

2 cups fresh spinach

1 small onion, chopped

1 medium tomato, diced

1 tbsp nutritional yeast

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground cumin

1 tsp olive oil

Salt and pepper, to taste

Fresh cilantro for garnish

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the curry powder and ground cumin, stirring to toast the spices lightly.

  • 4

    Mix in the diced tomato and allow it to soften for 2 minutes.

  • 5

    Add the cooked chickpeas and cubed tofu, gently stirring to combine the ingredients with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and nutritional yeast, stirring until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Remove from heat and garnish with fresh cilantro. 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

Enjoy a vibrant and creamy curry that marries the rich flavors of coconut milk and warm spices with protein-packed chickpeas and firm tofu. Tender spinach and a hint of nutritional yeast elevate the dish into a satisfying meal that's aromatic, comforting, and beautifully balanced.

NUTRITION

651kcal
Protein
37.5g
Fat
26.1g
Carbs
72.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

3/4 cup firm tofu, cubed

1/2 cup light coconut milk

2 cups fresh spinach

1 small onion, chopped

1 medium tomato, diced

1 tbsp nutritional yeast

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tbsp curry powder

1/2 tsp ground cumin

1 tsp olive oil

Salt and pepper, to taste

Fresh cilantro for garnish

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the curry powder and ground cumin, stirring to toast the spices lightly.

  • 4

    Mix in the diced tomato and allow it to soften for 2 minutes.

  • 5

    Add the cooked chickpeas and cubed tofu, gently stirring to combine the ingredients with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and nutritional yeast, stirring until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste.

  • 9

    Remove from heat and garnish with fresh cilantro. Serve warm.