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, creamy curry that combines hearty chickpeas and protein-rich tofu with fresh spinach, tomatoes, and a medley of warm spices, all simmered in a luscious light coconut milk. This dish is a comforting and nutrient-dense option perfect for any meal of the day.

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NUTRITION

546kcal
Protein
35.7g
Fat
16.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Spice Blend (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the spice blend and stir for about 1 minute to release the aromas.

  • 3

    Stir in the diced tomatoes and cook for another 2 minutes.

  • 4

    Add the cooked chickpeas and gently fold in the cubed tofu. Let them warm up with the spices for 3-4 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Add the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Allow the curry to simmer on low heat for an additional 5 minutes, letting the flavors meld together.

  • 8

    Serve warm and enjoy this creamy, protein-rich 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, creamy curry that combines hearty chickpeas and protein-rich tofu with fresh spinach, tomatoes, and a medley of warm spices, all simmered in a luscious light coconut milk. This dish is a comforting and nutrient-dense option perfect for any meal of the day.

NUTRITION

546kcal
Protein
35.7g
Fat
16.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (90g)

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Spice Blend (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the spice blend and stir for about 1 minute to release the aromas.

  • 3

    Stir in the diced tomatoes and cook for another 2 minutes.

  • 4

    Add the cooked chickpeas and gently fold in the cubed tofu. Let them warm up with the spices for 3-4 minutes.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Add the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Allow the curry to simmer on low heat for an additional 5 minutes, letting the flavors meld together.

  • 8

    Serve warm and enjoy this creamy, protein-rich curry.