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, aromatic chickpea curry enriched with light coconut milk and fresh spinach, finished off with a cooling dollop of nonfat Greek yogurt. This dish delivers a satisfying blend of creamy texture and hearty spices that elevate your meal experience.

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NUTRITION

573kcal
Protein
34.8g
Fat
15.7g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

0.5 cup light coconut milk

2 cups fresh spinach

0.5 cup nonfat Greek yogurt

1 medium tomato

0.25 medium red onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt & Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, heat a splash of water or a tiny drizzle of coconut milk over medium heat. Sauté the finely chopped red onion, garlic, and grated ginger until fragrant and the onion becomes translucent.

  • 2

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

  • 3

    Add the cooked chickpeas and light coconut milk to the pan, stirring to coat the chickpeas in the spiced mixture.

  • 4

    Mix in the chopped tomato and bring the curry to a gentle simmer. Allow it to cook for 5-7 minutes so that the flavors meld together.

  • 5

    Fold in the fresh spinach and let it wilt into the curry, which should take about 2 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Remove the pan from heat and serve the curry in bowls.

  • 8

    Top each serving with a dollop of nonfat Greek yogurt for creaminess and an extra boost of protein. Enjoy 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, aromatic chickpea curry enriched with light coconut milk and fresh spinach, finished off with a cooling dollop of nonfat Greek yogurt. This dish delivers a satisfying blend of creamy texture and hearty spices that elevate your meal experience.

NUTRITION

573kcal
Protein
34.8g
Fat
15.7g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

0.5 cup light coconut milk

2 cups fresh spinach

0.5 cup nonfat Greek yogurt

1 medium tomato

0.25 medium red onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt & Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, heat a splash of water or a tiny drizzle of coconut milk over medium heat. Sauté the finely chopped red onion, garlic, and grated ginger until fragrant and the onion becomes translucent.

  • 2

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

  • 3

    Add the cooked chickpeas and light coconut milk to the pan, stirring to coat the chickpeas in the spiced mixture.

  • 4

    Mix in the chopped tomato and bring the curry to a gentle simmer. Allow it to cook for 5-7 minutes so that the flavors meld together.

  • 5

    Fold in the fresh spinach and let it wilt into the curry, which should take about 2 minutes.

  • 6

    Season with salt and pepper to taste.

  • 7

    Remove the pan from heat and serve the curry in bowls.

  • 8

    Top each serving with a dollop of nonfat Greek yogurt for creaminess and an extra boost of protein. Enjoy warm.