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

A vibrant, creamy curry bowl bursting with tender chickpeas, silky tofu, and fresh spinach, all simmered in a lightly spiced coconut sauce accented with tomatoes. This satisfying bowl delivers an exotic flavor profile that warms you from the inside out while keeping your macros and calories on track.

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NUTRITION

612kcal
Protein
34.7g
Fat
24.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Ginger (2g)

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a splash of water or a light cooking spray if needed.

  • 2

    Finely chop the onion, garlic, and ginger. Sauté the chopped onion in the pan until softened, then add the garlic and ginger, cooking for another minute until fragrant.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they start to break down.

  • 5

    Cube the tofu and add it to the pan, gently stirring to coat in the spices.

  • 6

    Pour in the light coconut milk and add the cooked chickpeas. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 8-10 minutes. Adjust heat if necessary to avoid vigorous boiling.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the warmth of the curry.

  • 8

    Season with salt and pepper to taste. Serve hot for a comforting bowl that’s both nutritious and full of flavor.

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

A vibrant, creamy curry bowl bursting with tender chickpeas, silky tofu, and fresh spinach, all simmered in a lightly spiced coconut sauce accented with tomatoes. This satisfying bowl delivers an exotic flavor profile that warms you from the inside out while keeping your macros and calories on track.

NUTRITION

612kcal
Protein
34.7g
Fat
24.5g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Fresh Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1 teaspoon Ginger (2g)

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a splash of water or a light cooking spray if needed.

  • 2

    Finely chop the onion, garlic, and ginger. Sauté the chopped onion in the pan until softened, then add the garlic and ginger, cooking for another minute until fragrant.

  • 3

    Stir in the curry powder and let it bloom for about 30 seconds.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they start to break down.

  • 5

    Cube the tofu and add it to the pan, gently stirring to coat in the spices.

  • 6

    Pour in the light coconut milk and add the cooked chickpeas. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 8-10 minutes. Adjust heat if necessary to avoid vigorous boiling.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the warmth of the curry.

  • 8

    Season with salt and pepper to taste. Serve hot for a comforting bowl that’s both nutritious and full of flavor.