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 vibrant and creamy curry featuring tender chickpeas and silky tofu simmered in a fragrant blend of spices with fresh spinach and a light coconut milk base. This dish balances hearty plant-based protein with a harmonious blend of savory, warming flavors that can be enjoyed any time of day.

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NUTRITION

542kcal
Protein
33.9g
Fat
20.5g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

200 grams firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/4 cup diced onion

1 clove minced garlic

1 tsp grated ginger

2 tsp mixed spices (cumin, turmeric, coriander, chili powder)

Salt and pepper to taste

1/2 cup water

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or add a splash of water to prevent sticking.

  • 2

    Add diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent and soft.

  • 3

    Stir in the mixed spices and toast them for about 30 seconds until fragrant.

  • 4

    Add the drained chickpeas and gently stir to coat them with the spices.

  • 5

    Crumble the firm tofu and add it to the pan, mixing well with the chickpeas and spices.

  • 6

    Pour in the light coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

  • 7

    Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

  • 8

    Allow the curry to simmer for another 3-4 minutes so the flavors meld together.

  • 9

    Serve hot and enjoy your creamy, protein-packed coconut chickpea and spinach curry.

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 vibrant and creamy curry featuring tender chickpeas and silky tofu simmered in a fragrant blend of spices with fresh spinach and a light coconut milk base. This dish balances hearty plant-based protein with a harmonious blend of savory, warming flavors that can be enjoyed any time of day.

NUTRITION

542kcal
Protein
33.9g
Fat
20.5g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

200 grams firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/4 cup diced onion

1 clove minced garlic

1 tsp grated ginger

2 tsp mixed spices (cumin, turmeric, coriander, chili powder)

Salt and pepper to taste

1/2 cup water

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray or add a splash of water to prevent sticking.

  • 2

    Add diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent and soft.

  • 3

    Stir in the mixed spices and toast them for about 30 seconds until fragrant.

  • 4

    Add the drained chickpeas and gently stir to coat them with the spices.

  • 5

    Crumble the firm tofu and add it to the pan, mixing well with the chickpeas and spices.

  • 6

    Pour in the light coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

  • 7

    Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

  • 8

    Allow the curry to simmer for another 3-4 minutes so the flavors meld together.

  • 9

    Serve hot and enjoy your creamy, protein-packed coconut chickpea and spinach curry.