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

Savor a vibrant bowl of creamy coconut chickpea and spinach curry that melds aromatic spices with tender chickpeas, delicate tofu, and fresh greens in a luscious light coconut milk sauce. This dish offers a delightful balance of textures and flavors, making it a wholesome and satisfying choice for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

528kcal
Protein
36.2g
Fat
16.5g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.75 cup firm tofu (diced)

0.33 cup light coconut milk

3 cups fresh spinach

0.5 cup diced tomatoes

1 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the chopped onion. Sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.

  • 3

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

  • 4

    Add the diced firm tofu to the pan and gently sauté for 2-3 minutes until it starts to brown lightly.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Stir well to combine.

  • 6

    Gently fold in the canned chickpeas and bring the mixture to a simmer. Allow it to cook for 5 minutes so that the flavors meld.

  • 7

    Add the fresh spinach and let it wilt into the curry, stirring occasionally, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your creamy 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

Savor a vibrant bowl of creamy coconut chickpea and spinach curry that melds aromatic spices with tender chickpeas, delicate tofu, and fresh greens in a luscious light coconut milk sauce. This dish offers a delightful balance of textures and flavors, making it a wholesome and satisfying choice for any meal.

NUTRITION

528kcal
Protein
36.2g
Fat
16.5g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.75 cup firm tofu (diced)

0.33 cup light coconut milk

3 cups fresh spinach

0.5 cup diced tomatoes

1 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the chopped onion. Sauté until softened, about 3-4 minutes.

  • 2

    Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.

  • 3

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

  • 4

    Add the diced firm tofu to the pan and gently sauté for 2-3 minutes until it starts to brown lightly.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Stir well to combine.

  • 6

    Gently fold in the canned chickpeas and bring the mixture to a simmer. Allow it to cook for 5 minutes so that the flavors meld.

  • 7

    Add the fresh spinach and let it wilt into the curry, stirring occasionally, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your creamy coconut chickpea and spinach curry.