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

A vibrant, creamy curry featuring tender chickpeas and smooth extra firm tofu simmered in a light coconut milk sauce with fresh spinach, tomatoes, and aromatic spices. Perfectly balanced, it's an inviting dish that warms the soul and satisfies your taste buds.

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NUTRITION

575kcal
Protein
35.2g
Fat
20.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Extra Firm Tofu

150 ml Light Coconut Milk

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves (6g)

1 teaspoon Spice Blend (Turmeric, Cumin, Coriander)

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PREPARATION

  • 1

    Press the tofu gently with paper towels and cut it into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Stir in the spice blend to toast the flavors briefly before adding the chickpeas and tofu.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, stirring well to combine.

  • 5

    Allow the mixture to simmer gently for about 5-7 minutes so that the tofu absorbs the curry flavors.

  • 6

    Fold in the fresh spinach and continue to simmer until wilted, about 2-3 minutes.

  • 7

    Taste and adjust seasonings if needed, then serve hot. Enjoy your hearty and creamy coconut chickpea and spinach 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

A vibrant, creamy curry featuring tender chickpeas and smooth extra firm tofu simmered in a light coconut milk sauce with fresh spinach, tomatoes, and aromatic spices. Perfectly balanced, it's an inviting dish that warms the soul and satisfies your taste buds.

NUTRITION

575kcal
Protein
35.2g
Fat
20.7g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Extra Firm Tofu

150 ml Light Coconut Milk

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1/2 medium Yellow Onion (55g)

2 Garlic Cloves (6g)

1 teaspoon Spice Blend (Turmeric, Cumin, Coriander)

PREPARATION

  • 1

    Press the tofu gently with paper towels and cut it into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat and lightly sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Stir in the spice blend to toast the flavors briefly before adding the chickpeas and tofu.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, stirring well to combine.

  • 5

    Allow the mixture to simmer gently for about 5-7 minutes so that the tofu absorbs the curry flavors.

  • 6

    Fold in the fresh spinach and continue to simmer until wilted, about 2-3 minutes.

  • 7

    Taste and adjust seasonings if needed, then serve hot. Enjoy your hearty and creamy coconut chickpea and spinach curry!