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 luscious, aromatic curry that melds hearty chickpeas and silky tofu in a creamy light coconut sauce, accented by fresh spinach and a medley of spices. With a hint of tang from diced tomatoes and a boost of umami from nutritional yeast, every spoonful delivers warmth and satisfying texture.

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NUTRITION

562kcal
Protein
39.5g
Fat
17g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

150 grams Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Canned Diced Tomatoes

2 tbsp Nutritional Yeast

1 tsp Cumin Powder

1 tsp Turmeric Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a drizzle of water or a small amount of your preferred cooking spray.

  • 2

    Sauté the finely chopped onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the cumin and turmeric powders, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the drained chickpeas and diced tomatoes, stirring well to combine.

  • 5

    Cube the firm tofu and gently fold it into the mixture, letting it heat through for about 2-3 minutes.

  • 6

    Pour in the light coconut milk and bring the curry to a light simmer; let it cook for another 3-4 minutes.

  • 7

    Stir in the fresh spinach and let it wilt into the curry.

  • 8

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

  • 9

    Serve the creamy chickpea and tofu curry warm, enjoying its rich, satisfying blend of flavors.

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 luscious, aromatic curry that melds hearty chickpeas and silky tofu in a creamy light coconut sauce, accented by fresh spinach and a medley of spices. With a hint of tang from diced tomatoes and a boost of umami from nutritional yeast, every spoonful delivers warmth and satisfying texture.

NUTRITION

562kcal
Protein
39.5g
Fat
17g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

150 grams Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Canned Diced Tomatoes

2 tbsp Nutritional Yeast

1 tsp Cumin Powder

1 tsp Turmeric Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a drizzle of water or a small amount of your preferred cooking spray.

  • 2

    Sauté the finely chopped onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the cumin and turmeric powders, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the drained chickpeas and diced tomatoes, stirring well to combine.

  • 5

    Cube the firm tofu and gently fold it into the mixture, letting it heat through for about 2-3 minutes.

  • 6

    Pour in the light coconut milk and bring the curry to a light simmer; let it cook for another 3-4 minutes.

  • 7

    Stir in the fresh spinach and let it wilt into the curry.

  • 8

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

  • 9

    Serve the creamy chickpea and tofu curry warm, enjoying its rich, satisfying blend of flavors.