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 warm and savory curry featuring tender chickpeas and lightly pan-seared tofu bathed in a creamy, spiced coconut tomato sauce with vibrant spinach. This dish is bursting with aromatic spices like curry and cumin, balanced by the gentle sweetness of tomatoes and a hint of ginger and garlic. A comforting, nutrient-packed meal perfect for any time of day.

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NUTRITION

566kcal
Protein
35.9g
Fat
17.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (240g)

200g firm tofu

1/2 cup diced tomatoes (120g)

1/2 cup light coconut milk (nonfat, 120g)

2 cups fresh spinach

1/4 cup chopped onion

1 clove minced garlic

1/2 teaspoon minced fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a nonstick skillet over medium heat and add the chopped onion. Sauté until the onion becomes soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and ginger; stir for another minute until fragrant.

  • 3

    Cube the tofu and gently add it to the skillet, allowing it to lightly brown on all sides for about 3-4 minutes.

  • 4

    Stir in the curry powder and ground cumin, coating the tofu and onions evenly.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine all the flavors.

  • 6

    Add the cooked chickpeas to the mix, letting everything simmer on medium-low heat for about 5 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the curry, stirring until just combined.

  • 8

    Season with salt and pepper to taste and serve warm.

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 warm and savory curry featuring tender chickpeas and lightly pan-seared tofu bathed in a creamy, spiced coconut tomato sauce with vibrant spinach. This dish is bursting with aromatic spices like curry and cumin, balanced by the gentle sweetness of tomatoes and a hint of ginger and garlic. A comforting, nutrient-packed meal perfect for any time of day.

NUTRITION

566kcal
Protein
35.9g
Fat
17.3g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (240g)

200g firm tofu

1/2 cup diced tomatoes (120g)

1/2 cup light coconut milk (nonfat, 120g)

2 cups fresh spinach

1/4 cup chopped onion

1 clove minced garlic

1/2 teaspoon minced fresh ginger

1 teaspoon curry powder

1/2 teaspoon ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Heat a nonstick skillet over medium heat and add the chopped onion. Sauté until the onion becomes soft and translucent, about 3-4 minutes.

  • 2

    Add the minced garlic and ginger; stir for another minute until fragrant.

  • 3

    Cube the tofu and gently add it to the skillet, allowing it to lightly brown on all sides for about 3-4 minutes.

  • 4

    Stir in the curry powder and ground cumin, coating the tofu and onions evenly.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine all the flavors.

  • 6

    Add the cooked chickpeas to the mix, letting everything simmer on medium-low heat for about 5 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt into the curry, stirring until just combined.

  • 8

    Season with salt and pepper to taste and serve warm.