YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry
Enjoy this vibrant, creamy curry bursting with tender cubes of firm tofu, hearty chickpeas, and fresh spinach. Simmered in a light coconut milk base with aromatic ginger, garlic, and a warm curry spice mix, this dish is as satisfying as it is nutritious—a perfect blend of comforting flavors and a rich, velvety sauce.
INGREDIENTS
200g Firm Tofu
0.5 cup Canned Chickpeas, drained
2 cup Fresh Spinach
0.5 cup Light Coconut Milk
0.5 cup Diced Tomatoes
0.25 medium Yellow Onion
1 Garlic Clove
1 teaspoon Fresh Ginger
1 teaspoon Coconut Oil
1 tablespoon Nutritional Yeast
1 tablespoon Curry Spice Mix
PREPARATION
Press and drain the tofu, then cut it into 1-inch cubes.
Rinse the canned chickpeas under cold water and set aside.
Chop the yellow onion finely, mince the garlic, and grate the fresh ginger.
Heat a teaspoon of coconut oil in a medium saucepan over medium heat.
Sauté the onion, garlic, and ginger for about 2-3 minutes until softened and fragrant.
Sprinkle in the curry spice mix and stir to coat the aromatics.
Add the tofu cubes and chickpeas to the pan, stirring gently to combine with the spices.
Pour in the light coconut milk and diced tomatoes. Bring the mixture to a gentle simmer.
Allow the curry to simmer for 5-7 minutes so the flavors meld, stirring occasionally.
Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
Finish by stirring in the nutritional yeast, which adds a savory depth and extra protein.
Taste and adjust seasonings as needed. Serve hot and enjoy your nutritious, creamy curry.