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

Enjoy a vibrant and hearty bowl featuring tender chickpeas and crisp spinach simmered in a luxuriously creamy coconut curry sauce accented with warming spices and fresh aromatics. Every spoonful bursts with flavors that satisfy and nourish, making it a perfect option for any meal.

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NUTRITION

585kcal
Protein
41.7g
Fat
23.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas, drained

100 grams extra firm tofu

1/2 cup light coconut milk

2 cups fresh spinach

1/2 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1/2 cup canned diced tomatoes

1 tablespoon curry powder

1 teaspoon coconut oil

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PREPARATION

  • 1

    Heat the coconut oil in a large skillet over medium heat and add the chopped onion. Sauté until softened, about 3-4 minutes.

  • 2

    Add minced garlic and ginger, stirring frequently to release their aromas for about 1 minute.

  • 3

    Stir in the curry powder and diced tomatoes, letting the spices bloom for another minute.

  • 4

    Add the chickpeas and gently stir to coat them in the aromatic sauce. Let it simmer for 3-4 minutes.

  • 5

    Cube the tofu and add it to the skillet, carefully mixing it in with the chickpeas and tomato mixture.

  • 6

    Pour in the light coconut milk and allow the curry to simmer for another 5 minutes until it slightly thickens.

  • 7

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

  • 8

    Taste and adjust seasonings as needed, then serve your creamy coconut chickpea and tofu curry bowl warm.

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

Enjoy a vibrant and hearty bowl featuring tender chickpeas and crisp spinach simmered in a luxuriously creamy coconut curry sauce accented with warming spices and fresh aromatics. Every spoonful bursts with flavors that satisfy and nourish, making it a perfect option for any meal.

NUTRITION

585kcal
Protein
41.7g
Fat
23.6g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 cups canned chickpeas, drained

100 grams extra firm tofu

1/2 cup light coconut milk

2 cups fresh spinach

1/2 medium yellow onion

2 cloves garlic

1 teaspoon fresh ginger

1/2 cup canned diced tomatoes

1 tablespoon curry powder

1 teaspoon coconut oil

PREPARATION

  • 1

    Heat the coconut oil in a large skillet over medium heat and add the chopped onion. Sauté until softened, about 3-4 minutes.

  • 2

    Add minced garlic and ginger, stirring frequently to release their aromas for about 1 minute.

  • 3

    Stir in the curry powder and diced tomatoes, letting the spices bloom for another minute.

  • 4

    Add the chickpeas and gently stir to coat them in the aromatic sauce. Let it simmer for 3-4 minutes.

  • 5

    Cube the tofu and add it to the skillet, carefully mixing it in with the chickpeas and tomato mixture.

  • 6

    Pour in the light coconut milk and allow the curry to simmer for another 5 minutes until it slightly thickens.

  • 7

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

  • 8

    Taste and adjust seasonings as needed, then serve your creamy coconut chickpea and tofu curry bowl warm.