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

Savor the warm, comforting flavors of this creamy coconut chickpea and spinach curry bowl. A vibrant blend of tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk and tomato curry sauce, enhanced with aromatic spices. Every spoonful bursts with a perfect balance of creaminess and spice, creating a satisfying meal that nourishes both body and soul.

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NUTRITION

597kcal
Protein
33.0g
Fat
24.2g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

150g Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

1/2 tsp Turmeric

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in curry powder, ground cumin, and turmeric, and let the spices toast briefly to enhance their flavors.

  • 4

    Add diced tomatoes and allow the mixture to simmer for a couple of minutes.

  • 5

    Mix in the canned chickpeas (with their liquid) and gently stir.

  • 6

    Cube the firm tofu and add it to the pan, letting it warm through and soak up the spices.

  • 7

    Pour in the light coconut milk, stirring to combine well. Simmer the curry for 5-7 minutes, allowing the flavors to meld.

  • 8

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 9

    Taste and adjust seasonings as necessary, then serve hot in a bowl for a nourishing, comforting meal.

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

Savor the warm, comforting flavors of this creamy coconut chickpea and spinach curry bowl. A vibrant blend of tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk and tomato curry sauce, enhanced with aromatic spices. Every spoonful bursts with a perfect balance of creaminess and spice, creating a satisfying meal that nourishes both body and soul.

NUTRITION

597kcal
Protein
33.0g
Fat
24.2g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

150g Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

1/2 tsp Turmeric

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Stir in curry powder, ground cumin, and turmeric, and let the spices toast briefly to enhance their flavors.

  • 4

    Add diced tomatoes and allow the mixture to simmer for a couple of minutes.

  • 5

    Mix in the canned chickpeas (with their liquid) and gently stir.

  • 6

    Cube the firm tofu and add it to the pan, letting it warm through and soak up the spices.

  • 7

    Pour in the light coconut milk, stirring to combine well. Simmer the curry for 5-7 minutes, allowing the flavors to meld.

  • 8

    Fold in the fresh spinach and cook until it wilts, about 2 minutes.

  • 9

    Taste and adjust seasonings as necessary, then serve hot in a bowl for a nourishing, comforting meal.