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 featuring hearty chickpeas and tender tofu in a luscious coconut-based sauce. Fresh spinach and diced tomatoes blend with aromatic garlic, ginger, and spices to create a comforting meal with an exotic flair. Garnished with a dollop of tangy Greek yogurt and fresh cilantro, this dish delights both the taste buds and the senses.

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NUTRITION

605kcal
Protein
36.8g
Fat
25.5g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (130g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Fresh Ginger

1/4 cup Nonfat Plain Greek Yogurt (60g)

3 sprigs Cilantro

2 tsp Curry Powder/Turmeric/Cumin blend

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and set aside.

  • 2

    Press the tofu gently with paper towels and cut into small cubes.

  • 3

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion softens and becomes translucent.

  • 4

    Stir in the spice blend (curry powder, turmeric, and cumin), cooking for about 30 seconds until fragrant.

  • 5

    Add the tofu cubes and chickpeas to the saucepan, stirring to coat them in the spices.

  • 6

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

  • 7

    Let simmer for 8-10 minutes, allowing the flavors to meld and the tofu to absorb the spices.

  • 8

    Fold in the fresh spinach and simmer until wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve the curry in a bowl, and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro.

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 featuring hearty chickpeas and tender tofu in a luscious coconut-based sauce. Fresh spinach and diced tomatoes blend with aromatic garlic, ginger, and spices to create a comforting meal with an exotic flair. Garnished with a dollop of tangy Greek yogurt and fresh cilantro, this dish delights both the taste buds and the senses.

NUTRITION

605kcal
Protein
36.8g
Fat
25.5g
Carbs
63.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (130g)

1/4 medium Onion (25g)

1 clove Garlic

1 tsp Fresh Ginger

1/4 cup Nonfat Plain Greek Yogurt (60g)

3 sprigs Cilantro

2 tsp Curry Powder/Turmeric/Cumin blend

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and set aside.

  • 2

    Press the tofu gently with paper towels and cut into small cubes.

  • 3

    In a medium saucepan, heat a splash of water or a minimal amount of oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion softens and becomes translucent.

  • 4

    Stir in the spice blend (curry powder, turmeric, and cumin), cooking for about 30 seconds until fragrant.

  • 5

    Add the tofu cubes and chickpeas to the saucepan, stirring to coat them in the spices.

  • 6

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

  • 7

    Let simmer for 8-10 minutes, allowing the flavors to meld and the tofu to absorb the spices.

  • 8

    Fold in the fresh spinach and simmer until wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste.

  • 10

    Serve the curry in a bowl, and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro.