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

A vibrant, creamy curry bowl featuring tender chickpeas and firm tofu simmered in a light coconut sauce with aromatic spices, fresh tomatoes, and nutrient-packed spinach. This dish is a harmonious blend of flavors and textures that delivers a satisfying, balanced meal perfect for dinner.

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NUTRITION

583kcal
Protein
39.2g
Fat
16.6g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Firm Tofu

2 cups Cooked Spinach (360g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (125g)

1 diced Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, cooking for about 30 seconds to bloom the spices.

  • 3

    Add the cubed tofu and drain chickpeas to the pan. Sauté gently for 2-3 minutes to lightly brown the tofu.

  • 4

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.

  • 5

    Fold in the cooked spinach and gently mix until evenly combined. Season with salt and pepper to taste.

  • 6

    Allow the curry to simmer for an additional 2 minutes. Serve warm and enjoy your creamy, protein-packed curry bowl.

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

A vibrant, creamy curry bowl featuring tender chickpeas and firm tofu simmered in a light coconut sauce with aromatic spices, fresh tomatoes, and nutrient-packed spinach. This dish is a harmonious blend of flavors and textures that delivers a satisfying, balanced meal perfect for dinner.

NUTRITION

583kcal
Protein
39.2g
Fat
16.6g
Carbs
78.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100g Firm Tofu

2 cups Cooked Spinach (360g)

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (125g)

1 diced Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add the diced onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, cooking for about 30 seconds to bloom the spices.

  • 3

    Add the cubed tofu and drain chickpeas to the pan. Sauté gently for 2-3 minutes to lightly brown the tofu.

  • 4

    Pour in the light coconut milk and diced tomatoes. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.

  • 5

    Fold in the cooked spinach and gently mix until evenly combined. Season with salt and pepper to taste.

  • 6

    Allow the curry to simmer for an additional 2 minutes. Serve warm and enjoy your creamy, protein-packed curry bowl.