Creamy Coconut Chickpea and Spinach Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor the warm, aromatic blend of creamy coconut and hearty chickpeas simmered in a fragrant curry sauce, finished with fresh spinach and tender tofu. This dish delivers a balanced mix of protein and vibrant flavors, making it a satisfying choice any time of day.

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NUTRITION

588kcal
Protein
38.5g
Fat
16.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas

150g Firm Tofu

1/4 cup Light Coconut Milk

2 cups Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

1 garlic clove

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt to taste

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PREPARATION

  • 1

    Drain and rinse chickpeas if using canned, and pat tofu dry before cutting into cubes.

  • 2

    In a medium saucepan, sauté the finely chopped onion, garlic, and grated ginger over medium heat until softened and fragrant.

  • 3

    Add the curry powder and stir for another 30 seconds to bloom the spices.

  • 4

    Add the chickpeas and tofu cubes to the pan, gently stirring to coat them with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and simmer until wilted, about 2 minutes. Season with salt to taste.

  • 8

    Serve the curry bowl warm and enjoy the delightful balance of creaminess and spice.

Creamy Coconut Chickpea and Spinach Curry Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor the warm, aromatic blend of creamy coconut and hearty chickpeas simmered in a fragrant curry sauce, finished with fresh spinach and tender tofu. This dish delivers a balanced mix of protein and vibrant flavors, making it a satisfying choice any time of day.

NUTRITION

588kcal
Protein
38.5g
Fat
16.7g
Carbs
79.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas

150g Firm Tofu

1/4 cup Light Coconut Milk

2 cups Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

1 garlic clove

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt to taste

PREPARATION

  • 1

    Drain and rinse chickpeas if using canned, and pat tofu dry before cutting into cubes.

  • 2

    In a medium saucepan, sauté the finely chopped onion, garlic, and grated ginger over medium heat until softened and fragrant.

  • 3

    Add the curry powder and stir for another 30 seconds to bloom the spices.

  • 4

    Add the chickpeas and tofu cubes to the pan, gently stirring to coat them with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes so that the flavors meld, stirring occasionally.

  • 7

    Just before serving, fold in the fresh spinach and simmer until wilted, about 2 minutes. Season with salt to taste.

  • 8

    Serve the curry bowl warm and enjoy the delightful balance of creaminess and spice.