YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry
A warmly spiced, velvety curry that marries tender chickpeas and protein-packed tofu with vibrant spinach in a rich, light coconut milk sauce. This curry is simmered with aromatic garlic, ginger, and curry spices, creating a dish that's as nourishing as it is delicious.
INGREDIENTS
1 cup Chickpeas (canned, drained)
150 grams Extra Firm Tofu
2 cups Cooked Spinach
1/3 cup Light Coconut Milk
1/2 cup Diced Tomatoes
1/2 medium Red Onion
2 cloves Garlic
1 tablespoon Fresh Ginger
1 teaspoon Curry Powder
1/2 teaspoon Turmeric
Salt and Pepper to taste
PREPARATION
Rinse and drain the chickpeas if using canned. Press the tofu lightly to remove excess water, then cut it into cubes.
Finely dice the red onion, mince the garlic, and grate or finely chop the fresh ginger.
In a medium saucepan or deep skillet, add the diced red onion, garlic, and ginger. Sauté over medium heat (using a non-stick spray or a splash of water for minimal oil) until the onion becomes translucent and aromatic.
Stir in the curry powder and turmeric, letting them toast for about 30 seconds to bloom their flavors.
Add the chickpeas, diced tomatoes, and tofu cubes to the pan, stirring to combine with the spices.
Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld together.
Fold in the cooked spinach and let the curry simmer for another 3-5 minutes. Taste and season with salt and pepper as needed.
Remove from heat and serve warm. This curry pairs wonderfully with a side of whole grains or a light salad if desired.