YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry Bowl
A vibrant and satisfying curry bowl featuring tender tofu, hearty chickpeas, and fresh spinach simmered in a rich, light coconut milk sauce. The aromatic blend of ginger, garlic, and curry spices ties the flavors together creating a comforting dish with a balance of creaminess and spice.
INGREDIENTS
250g Firm Tofu
0.75 cup Chickpeas
2 cups Baby Spinach
0.5 cup Light Coconut Milk
1 medium Tomato
0.25 medium Onion
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Curry Powder
0.5 tsp Ground Cumin
1 tsp Olive Oil
Pinch of Salt
PREPARATION
Press the tofu gently with paper towels to remove excess moisture, then cut into 1-inch cubes.
Rinse and drain the chickpeas if using canned, or ensure they are cooked if using dried.
Finely dice the onion, mince the garlic, and grate the ginger. Dice the tomato into small pieces.
Heat the olive oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.
Add the curry powder and ground cumin, stirring briefly to toast the spices.
Gently add the cubed tofu and chickpeas to the skillet, stirring to coat them with the spices.
Pour in the light coconut milk and add the diced tomato. Bring the mixture to a simmer.
Stir in the baby spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt.
Taste and adjust seasoning if needed. Serve the curry bowl hot, garnished with additional spinach or fresh herbs if desired.