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

Enjoy a velvety, aromatic curry that brings together tender chickpeas, crisp spinach, and silky cubes of extra-firm tofu in a light coconut milk base. This dish is infused with the warm flavors of ginger, garlic, and a blend of fragrant spices, making it a satisfying meal any time of day.

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NUTRITION

531kcal
Protein
34.1g
Fat
18.7g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Extra-Firm Tofu

2 cups Spinach (raw)

0.33 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 teaspoon Ginger

1/2 cup Diced Tomatoes (canned, no salt added)

Mixed Spices (Cumin, Turmeric, Cayenne, Salt, Pepper) to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Cut the extra-firm tofu into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat and add a splash of water or a tiny drizzle of oil. Sauté the chopped onion until translucent, then add minced garlic and grated ginger. Sauté for an additional minute until fragrant.

  • 3

    Stir in the mixed spices (cumin, turmeric, cayenne, salt, and pepper) and toast briefly to enhance their flavors.

  • 4

    Add the tofu cubes and gently stir to coat with the spices. Cook for about 3-4 minutes, allowing the tofu to brown lightly on the edges.

  • 5

    Pour in the diced tomatoes and light coconut milk. Stir well and bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and fresh spinach. Allow the curry to simmer for 5-7 minutes until the spinach wilts and the flavors meld.

  • 7

    Taste and adjust seasonings if necessary. Serve warm, enjoying the creamy texture and vibrant spices in every bite.

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

Enjoy a velvety, aromatic curry that brings together tender chickpeas, crisp spinach, and silky cubes of extra-firm tofu in a light coconut milk base. This dish is infused with the warm flavors of ginger, garlic, and a blend of fragrant spices, making it a satisfying meal any time of day.

NUTRITION

531kcal
Protein
34.1g
Fat
18.7g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Extra-Firm Tofu

2 cups Spinach (raw)

0.33 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 teaspoon Ginger

1/2 cup Diced Tomatoes (canned, no salt added)

Mixed Spices (Cumin, Turmeric, Cayenne, Salt, Pepper) to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned. Cut the extra-firm tofu into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat and add a splash of water or a tiny drizzle of oil. Sauté the chopped onion until translucent, then add minced garlic and grated ginger. Sauté for an additional minute until fragrant.

  • 3

    Stir in the mixed spices (cumin, turmeric, cayenne, salt, and pepper) and toast briefly to enhance their flavors.

  • 4

    Add the tofu cubes and gently stir to coat with the spices. Cook for about 3-4 minutes, allowing the tofu to brown lightly on the edges.

  • 5

    Pour in the diced tomatoes and light coconut milk. Stir well and bring the mixture to a simmer.

  • 6

    Gently fold in the chickpeas and fresh spinach. Allow the curry to simmer for 5-7 minutes until the spinach wilts and the flavors meld.

  • 7

    Taste and adjust seasonings if necessary. Serve warm, enjoying the creamy texture and vibrant spices in every bite.