YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry
A warming, aromatic curry bursting with textures and flavors. This light yet creamy dish features tender chickpeas, protein-packed tofu and lentils, and fresh spinach, all simmered in a velvety light coconut milk with a blend of traditional curry spices. Enjoy a comforting bowl of vibrant and nutrient-rich goodness.
INGREDIENTS
1/2 cup Chickpeas (cooked)
6 oz Firm Tofu
1/2 cup Cooked Lentils
1/4 cup Light Coconut Milk
2 cups Fresh Spinach
1/2 cup Diced Tomatoes
1/4 medium Yellow Onion
2 cloves Minced Garlic
1 teaspoon Fresh Ginger, minced
1 teaspoon Coconut Oil
1 teaspoon Curry Powder
1 teaspoon Ground Cumin
1 teaspoon Turmeric Powder
Salt and Pepper to taste
PREPARATION
Heat the coconut oil in a medium saucepan over medium heat.
Sauté the diced onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Stir in the curry powder, ground cumin, and turmeric powder, letting the spices bloom for about 30 seconds.
Add the tofu, gently breaking it into cubes, and cook lightly for 2 minutes to absorb the spices.
Mix in the chickpeas and lentils, stirring to combine the ingredients evenly.
Pour in the light coconut milk and diced tomatoes, bringing the mixture to a gentle simmer.
Cook for 5-7 minutes to allow the flavors to meld together.
Fold in the fresh spinach and simmer until the spinach wilts, about 2 minutes.
Season with salt and pepper to taste, then remove from heat.
Serve warm and enjoy your creamy, protein-rich coconut chickpea and spinach curry.