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 and comforting curry featuring tender chickpeas, protein-rich tofu, and fresh spinach in a silky, light coconut milk sauce accented with aromatic spices. Every spoonful delivers a burst of flavor and nourishment, making it a perfect meal for a satisfying dinner.

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NUTRITION

585kcal
Protein
35.6g
Fat
23.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

200 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk

1/2 medium Yellow Onion

2 cloves Garlic

1 small Tomato

1 tsp Coconut Oil

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu between paper towels to remove excess moisture and cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and dice the tomato.

  • 3

    In a medium saucepan, heat the coconut oil over medium heat. Sauté the diced onion for 2-3 minutes until softened.

  • 4

    Add the minced garlic to the pan and cook for another minute until fragrant.

  • 5

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the diced tomato and cook for 2 minutes until it starts to break down.

  • 7

    Pour in the light coconut milk and add the chickpeas, stirring to combine all flavors.

  • 8

    Gently fold in the tofu cubes and fresh spinach. Simmer the curry on low-medium heat for 5-7 minutes, allowing the spinach to wilt and the tofu to absorb the flavors.

  • 9

    Season with salt and black pepper to taste.

  • 10

    Serve warm, 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

A vibrant and comforting curry featuring tender chickpeas, protein-rich tofu, and fresh spinach in a silky, light coconut milk sauce accented with aromatic spices. Every spoonful delivers a burst of flavor and nourishment, making it a perfect meal for a satisfying dinner.

NUTRITION

585kcal
Protein
35.6g
Fat
23.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

200 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk

1/2 medium Yellow Onion

2 cloves Garlic

1 small Tomato

1 tsp Coconut Oil

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Black Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu between paper towels to remove excess moisture and cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and dice the tomato.

  • 3

    In a medium saucepan, heat the coconut oil over medium heat. Sauté the diced onion for 2-3 minutes until softened.

  • 4

    Add the minced garlic to the pan and cook for another minute until fragrant.

  • 5

    Stir in the ground cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the diced tomato and cook for 2 minutes until it starts to break down.

  • 7

    Pour in the light coconut milk and add the chickpeas, stirring to combine all flavors.

  • 8

    Gently fold in the tofu cubes and fresh spinach. Simmer the curry on low-medium heat for 5-7 minutes, allowing the spinach to wilt and the tofu to absorb the flavors.

  • 9

    Season with salt and black pepper to taste.

  • 10

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