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

A vibrant, hearty curry bowl that blends creamy light coconut milk with chickpeas, tender tofu, and earthy lentils, all enveloped in a fragrant blend of spices and fresh vegetables. This dish offers a luscious texture and a burst of flavor with every spoonful, making it a perfect option for a warming, nutritious dinner.

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NUTRITION

603kcal
Protein
35.9g
Fat
18.6g
Carbs
82.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Extra Firm Tofu

1/2 cup Cooked Lentils (100g)

1/2 cup Light Coconut Milk (120g)

2 cups Spinach (60g)

1 medium Tomato (123g)

1/4 medium Onion (40g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the chickpeas and cooked lentils to the pan, stirring to coat them in the spiced oil.

  • 5

    Pour in the light coconut milk and add chopped tomato. Let the mixture simmer for 5 minutes so the flavors meld.

  • 6

    Cube the extra firm tofu and gently fold it into the curry, heating through for another 3-4 minutes without breaking up the tofu.

  • 7

    Add the spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and remove from heat.

  • 9

    Serve immediately in a bowl, enjoying the creamy, fragrant blend of flavors.

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

A vibrant, hearty curry bowl that blends creamy light coconut milk with chickpeas, tender tofu, and earthy lentils, all enveloped in a fragrant blend of spices and fresh vegetables. This dish offers a luscious texture and a burst of flavor with every spoonful, making it a perfect option for a warming, nutritious dinner.

NUTRITION

603kcal
Protein
35.9g
Fat
18.6g
Carbs
82.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Extra Firm Tofu

1/2 cup Cooked Lentils (100g)

1/2 cup Light Coconut Milk (120g)

2 cups Spinach (60g)

1 medium Tomato (123g)

1/4 medium Onion (40g)

1 tsp Olive Oil (5g)

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat.

  • 2

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

  • 3

    Stir in the curry powder and cumin, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the chickpeas and cooked lentils to the pan, stirring to coat them in the spiced oil.

  • 5

    Pour in the light coconut milk and add chopped tomato. Let the mixture simmer for 5 minutes so the flavors meld.

  • 6

    Cube the extra firm tofu and gently fold it into the curry, heating through for another 3-4 minutes without breaking up the tofu.

  • 7

    Add the spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and remove from heat.

  • 9

    Serve immediately in a bowl, enjoying the creamy, fragrant blend of flavors.