Creamy Coconut Chickpea and Spinach Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Dive into a vibrant, plant-powered curry bowl featuring tender chickpeas, silky-crisp tofu, and fresh spinach simmered in a luxuriously creamy coconut tomato sauce infused with warming spices. This bowl brings together a burst of flavors with a smooth, velvety finish, perfect for a comforting yet energizing meal.

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NUTRITION

576kcal
Protein
32.9g
Fat
24.3g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

175g firm tofu

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/2 cup diced canned tomatoes (120g)

1/4 cup chopped onion (40g)

2 cloves minced garlic

1 tsp grated ginger

1 tsp curry powder

1 tsp olive oil

Pinch of salt

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Gently fold in the cooked chickpeas and crumbled firm tofu, letting the mixture simmer for 5-7 minutes so the flavors meld.

  • 6

    Add the fresh spinach and cook until just wilted, about 2 minutes.

  • 7

    Season with a pinch of salt, adjust spices to your taste, and remove from heat.

  • 8

    Serve warm in a bowl, and enjoy your creamy, nutritious curry bowl.

Creamy Coconut Chickpea and Spinach Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Dive into a vibrant, plant-powered curry bowl featuring tender chickpeas, silky-crisp tofu, and fresh spinach simmered in a luxuriously creamy coconut tomato sauce infused with warming spices. This bowl brings together a burst of flavors with a smooth, velvety finish, perfect for a comforting yet energizing meal.

NUTRITION

576kcal
Protein
32.9g
Fat
24.3g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

175g firm tofu

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/2 cup diced canned tomatoes (120g)

1/4 cup chopped onion (40g)

2 cloves minced garlic

1 tsp grated ginger

1 tsp curry powder

1 tsp olive oil

Pinch of salt

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and cook for another 30 seconds to release its aroma.

  • 4

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Gently fold in the cooked chickpeas and crumbled firm tofu, letting the mixture simmer for 5-7 minutes so the flavors meld.

  • 6

    Add the fresh spinach and cook until just wilted, about 2 minutes.

  • 7

    Season with a pinch of salt, adjust spices to your taste, and remove from heat.

  • 8

    Serve warm in a bowl, and enjoy your creamy, nutritious curry bowl.