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 that combines tender chickpeas, silky tofu, and fresh spinach in a lightly spiced coconut-tomato sauce. Each bite delivers contrasting textures and a comforting warmth, perfect for a nourishing meal any time of day.

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NUTRITION

575kcal
Protein
34.4g
Fat
18.6g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

2 cups Fresh Spinach (60g)

1/3 cup Lite Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 cup Cooked Lentils (50g)

1/4 medium Red Onion (30g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 tablespoon Curry Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu lightly to remove excess moisture and cut into small cubes.

  • 2

    Finely chop the red onion, garlic, and grate the ginger.

  • 3

    In a medium saucepan, warm a splash of water or a small amount of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent and fragrant.

  • 4

    Stir in the curry powder, cumin, and turmeric, cooking for an additional minute to bloom the spices.

  • 5

    Add the diced tomatoes, lite coconut milk, and cook for 2-3 minutes, allowing the flavors to meld.

  • 6

    Mix in the cooked chickpeas, cubed tofu, and cooked lentils. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes so that the tofu and chickpeas absorb the spices.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve warm, garnished with a sprinkle of additional spices or fresh herbs if desired.

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 that combines tender chickpeas, silky tofu, and fresh spinach in a lightly spiced coconut-tomato sauce. Each bite delivers contrasting textures and a comforting warmth, perfect for a nourishing meal any time of day.

NUTRITION

575kcal
Protein
34.4g
Fat
18.6g
Carbs
74.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

2 cups Fresh Spinach (60g)

1/3 cup Lite Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1/4 cup Cooked Lentils (50g)

1/4 medium Red Onion (30g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 tablespoon Curry Powder

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu lightly to remove excess moisture and cut into small cubes.

  • 2

    Finely chop the red onion, garlic, and grate the ginger.

  • 3

    In a medium saucepan, warm a splash of water or a small amount of oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion becomes translucent and fragrant.

  • 4

    Stir in the curry powder, cumin, and turmeric, cooking for an additional minute to bloom the spices.

  • 5

    Add the diced tomatoes, lite coconut milk, and cook for 2-3 minutes, allowing the flavors to meld.

  • 6

    Mix in the cooked chickpeas, cubed tofu, and cooked lentils. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes so that the tofu and chickpeas absorb the spices.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve warm, garnished with a sprinkle of additional spices or fresh herbs if desired.