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 velvety, aromatic curry where tender chickpeas and silky cubes of firm tofu meld with fresh spinach and a light coconut milk base. Enhanced by the warmth of ginger, garlic, and earthy spices, this comforting dish offers a vibrant fusion of flavors and textures perfect for a nourishing dinner.

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NUTRITION

594kcal
Protein
36.0g
Fat
21.3g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g drained)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (90g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tablespoon Fresh Ginger

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the extra firm tofu into cubes.

  • 2

    Finely chop the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a light oil substitute if desired. Sauté the onion until it softens, then add the garlic and ginger. Sauté for another minute until fragrant.

  • 4

    Stir in the ground turmeric and cumin, and toast the spices lightly to release their aroma.

  • 5

    Add the diced tomatoes, light coconut milk, and chickpeas. Bring to a gentle simmer.

  • 6

    Gently add the tofu cubes and let the curry simmer for about 8-10 minutes, allowing the flavors to meld.

  • 7

    Just before serving, fold in the fresh spinach and allow it to wilt in the warm curry. Season with salt and pepper to taste.

  • 8

    Serve warm, and enjoy your creamy, nutrient-packed coconut chickpea and spinach curry.

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 velvety, aromatic curry where tender chickpeas and silky cubes of firm tofu meld with fresh spinach and a light coconut milk base. Enhanced by the warmth of ginger, garlic, and earthy spices, this comforting dish offers a vibrant fusion of flavors and textures perfect for a nourishing dinner.

NUTRITION

594kcal
Protein
36.0g
Fat
21.3g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Chickpeas (240g drained)

200 grams Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (90g)

1 small Yellow Onion (70g)

2 cloves Garlic

1 tablespoon Fresh Ginger

1 teaspoon Ground Turmeric

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the extra firm tofu into cubes.

  • 2

    Finely chop the yellow onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan over medium heat, add a splash of water or a light oil substitute if desired. Sauté the onion until it softens, then add the garlic and ginger. Sauté for another minute until fragrant.

  • 4

    Stir in the ground turmeric and cumin, and toast the spices lightly to release their aroma.

  • 5

    Add the diced tomatoes, light coconut milk, and chickpeas. Bring to a gentle simmer.

  • 6

    Gently add the tofu cubes and let the curry simmer for about 8-10 minutes, allowing the flavors to meld.

  • 7

    Just before serving, fold in the fresh spinach and allow it to wilt in the warm curry. Season with salt and pepper to taste.

  • 8

    Serve warm, and enjoy your creamy, nutrient-packed coconut chickpea and spinach curry.