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 a vibrant, comforting curry bowl where tender chickpeas and silky firm tofu meet fresh spinach in a fragrant coconut curry sauce. Bursting with the warm spices of turmeric and curry powder, this dish comes together quickly, delivering an exotic taste experience that's both nourishing and satisfying.

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NUTRITION

571kcal
Protein
40.3g
Fat
18.1g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 medium Red Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Press the tofu gently with paper towels and cut it into 1-inch cubes.

  • 3

    Finely dice the red onion and mince the garlic.

  • 4

    In a medium pan over medium heat, add the diced red onion and garlic. Sauté until fragrant and slightly softened.

  • 5

    Stir in the curry powder and turmeric, toasting the spices lightly for about 30 seconds.

  • 6

    Add the tofu cubes to the pan and lightly sauté for 2-3 minutes so they begin to brown.

  • 7

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Bring the mixture to a gentle simmer.

  • 8

    Allow the curry to simmer for 5-7 minutes, letting the flavors meld and the tofu absorb the spices.

  • 9

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

  • 10

    Season with salt and pepper to taste, then remove from heat.

  • 11

    Serve the creamy coconut chickpea and tofu curry in a bowl, garnished with extra spinach or fresh herbs if desired.

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 a vibrant, comforting curry bowl where tender chickpeas and silky firm tofu meet fresh spinach in a fragrant coconut curry sauce. Bursting with the warm spices of turmeric and curry powder, this dish comes together quickly, delivering an exotic taste experience that's both nourishing and satisfying.

NUTRITION

571kcal
Protein
40.3g
Fat
18.1g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

200 grams Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 medium Red Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned.

  • 2

    Press the tofu gently with paper towels and cut it into 1-inch cubes.

  • 3

    Finely dice the red onion and mince the garlic.

  • 4

    In a medium pan over medium heat, add the diced red onion and garlic. Sauté until fragrant and slightly softened.

  • 5

    Stir in the curry powder and turmeric, toasting the spices lightly for about 30 seconds.

  • 6

    Add the tofu cubes to the pan and lightly sauté for 2-3 minutes so they begin to brown.

  • 7

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Bring the mixture to a gentle simmer.

  • 8

    Allow the curry to simmer for 5-7 minutes, letting the flavors meld and the tofu absorb the spices.

  • 9

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

  • 10

    Season with salt and pepper to taste, then remove from heat.

  • 11

    Serve the creamy coconut chickpea and tofu curry in a bowl, garnished with extra spinach or fresh herbs if desired.