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 curry that balances the creaminess of light coconut milk with hearty chickpeas and tofu, complemented by fresh spinach and tomatoes. Perfect for any meal of the day, this dish offers a delightful blend of spices that warms your palate while fitting perfectly into your nutritional goals.

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NUTRITION

581kcal
Protein
33.9g
Fat
23.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

0.5 cup Light Coconut Milk (120g)

1 cup Fresh Spinach (30g)

0.5 cup Diced Tomato (90g)

0.25 cup Diced Yellow Onion (40g)

2 cloves Minced Garlic

1 teaspoon Minced Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat tofu dry before cutting it into cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray if desired.

  • 3

    Sauté the diced onion, minced garlic, and ginger until fragrant and the onions are soft, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to toast for about 30 seconds.

  • 5

    Add the tofu cubes and chickpeas to the skillet, stirring gently to coat them in the spices.

  • 6

    Pour in the light coconut milk and add the diced tomatoes. Bring the mixture to a gentle simmer.

  • 7

    Let the curry simmer for about 5-7 minutes so the flavors meld. If the sauce seems too thick, add a splash of water.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and black pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy this nourishing, creamy 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

Enjoy a vibrant, aromatic curry that balances the creaminess of light coconut milk with hearty chickpeas and tofu, complemented by fresh spinach and tomatoes. Perfect for any meal of the day, this dish offers a delightful blend of spices that warms your palate while fitting perfectly into your nutritional goals.

NUTRITION

581kcal
Protein
33.9g
Fat
23.1g
Carbs
64.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

0.5 cup Light Coconut Milk (120g)

1 cup Fresh Spinach (30g)

0.5 cup Diced Tomato (90g)

0.25 cup Diced Yellow Onion (40g)

2 cloves Minced Garlic

1 teaspoon Minced Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat tofu dry before cutting it into cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray if desired.

  • 3

    Sauté the diced onion, minced garlic, and ginger until fragrant and the onions are soft, about 3-4 minutes.

  • 4

    Stir in the curry powder and turmeric, allowing the spices to toast for about 30 seconds.

  • 5

    Add the tofu cubes and chickpeas to the skillet, stirring gently to coat them in the spices.

  • 6

    Pour in the light coconut milk and add the diced tomatoes. Bring the mixture to a gentle simmer.

  • 7

    Let the curry simmer for about 5-7 minutes so the flavors meld. If the sauce seems too thick, add a splash of water.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and black pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy this nourishing, creamy curry.