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 and creamy curry that melds hearty chickpeas, silky tofu, and fresh spinach in a luxuriously spiced coconut broth. This dish is finished with a cooling swirl of nonfat Greek yogurt, creating a balance of flavors and textures perfect for a nourishing meal.

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NUTRITION

576kcal
Protein
32.5g
Fat
22.4g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

100g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1 tsp Grated Ginger

1/4 cup Nonfat Greek Yogurt

Spices: Cumin, Turmeric, Garam Masala, Salt & Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by finely chopping the onion, mincing the garlic, and grating the ginger.

  • 2

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil over medium heat. Sauté the onion until softened, then add garlic, ginger, and a combined teaspoon of your chosen spices (cumin, turmeric, garam masala, salt, and pepper) to bloom their flavors.

  • 3

    Add the drained chickpeas and diced tomatoes to the pan, stirring to mix the spices evenly.

  • 4

    Cube the tofu and gently incorporate it into the mixture.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Allow it to cook for 5-7 minutes so the flavors meld.

  • 6

    Stir in the spinach and cook until just wilted, about 2 minutes.

  • 7

    Remove the pan from heat and gently fold in the nonfat Greek yogurt, which adds creaminess and a tangy finish.

  • 8

    Taste and adjust seasonings as needed before serving.

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 and creamy curry that melds hearty chickpeas, silky tofu, and fresh spinach in a luxuriously spiced coconut broth. This dish is finished with a cooling swirl of nonfat Greek yogurt, creating a balance of flavors and textures perfect for a nourishing meal.

NUTRITION

576kcal
Protein
32.5g
Fat
22.4g
Carbs
66.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

100g Firm Tofu

1/2 cup Light Coconut Milk

2 cups Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1 tsp Grated Ginger

1/4 cup Nonfat Greek Yogurt

Spices: Cumin, Turmeric, Garam Masala, Salt & Pepper

PREPARATION

  • 1

    Begin by finely chopping the onion, mincing the garlic, and grating the ginger.

  • 2

    In a medium saucepan, heat a splash of water or a tiny drizzle of oil over medium heat. Sauté the onion until softened, then add garlic, ginger, and a combined teaspoon of your chosen spices (cumin, turmeric, garam masala, salt, and pepper) to bloom their flavors.

  • 3

    Add the drained chickpeas and diced tomatoes to the pan, stirring to mix the spices evenly.

  • 4

    Cube the tofu and gently incorporate it into the mixture.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Allow it to cook for 5-7 minutes so the flavors meld.

  • 6

    Stir in the spinach and cook until just wilted, about 2 minutes.

  • 7

    Remove the pan from heat and gently fold in the nonfat Greek yogurt, which adds creaminess and a tangy finish.

  • 8

    Taste and adjust seasonings as needed before serving.