Name: Creamy Coconut Chickpea and Spinach Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked Chickpeas (164g); 200g Firm Tofu; 1 cup Fresh Spinach (30g); 1/4 cup Light Coconut Milk (60g); 1/2 cup Diced Tomatoes (120g); 1/4 medium Yellow Onion (30g); 1 tsp Olive Oil; 1 clove Garlic; 1 tsp Fresh Ginger; 1 tsp Turmeric Powder; 1 tsp Cumin Powder

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.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor this vibrant, creamy curry bowl where tender chickpeas and hearty tofu are simmered in a fragrant medley of coconut milk, tomatoes, and spices, perfectly intertwined with fresh spinach for a nourishing meal bursting with flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.2g

Fat

22.6g

Carbs

64.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1 cup Fresh Spinach (30g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (30g)

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat.
2
Add the diced onion, minced garlic, and grated fresh ginger. Sauté until the onion softens and becomes translucent.
3
Stir in turmeric and cumin powder, letting the spices bloom for about 30 seconds.
4
Add the cubed tofu and gently stir to coat with the spices.
5
Pour in the diced tomatoes and light coconut milk. Let the mixture simmer for 3-4 minutes.
6
Mix in the cooked chickpeas and allow the curry to simmer for another 5 minutes, so the flavors meld.
7
Just before serving, fold in the fresh spinach and let it wilt in the warm curry.
8
Taste and adjust seasoning if necessary. Serve warm and enjoy your creamy coconut chickpea and spinach curry bowl.