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 a creamy, aromatic curry bowl where hearty chickpeas and firm tofu embrace vibrant spinach and diced tomatoes in a subtly spiced coconut broth. This inviting dish melds the creamy sweetness of light coconut milk with the earthy flavors of ginger, garlic, and curry powder, providing deep comfort in every spoonful.

Try 7 days free, then $12.99 / mo.

NUTRITION

592kcal
Protein
33.9g
Fat
15.9g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100g firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 medium red onion

1 clove garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon curry powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a nonstick skillet over medium heat. Add the diced red onion, minced garlic, and grated ginger. Sauté until the onion softens, about 2-3 minutes.

  • 2

    Stir in the curry powder, allowing the spices to bloom for 30 seconds.

  • 3

    Add the drained chickpeas and firm tofu (cut into cubes) to the skillet. Gently stir to coat with the spice mixture.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to come to a low simmer.

  • 5

    Mix in the fresh spinach and let it wilt into the curry, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Once all ingredients are heated through and flavors have melded, remove from heat.

  • 7

    Spoon the curry into a bowl and enjoy while warm.

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 a creamy, aromatic curry bowl where hearty chickpeas and firm tofu embrace vibrant spinach and diced tomatoes in a subtly spiced coconut broth. This inviting dish melds the creamy sweetness of light coconut milk with the earthy flavors of ginger, garlic, and curry powder, providing deep comfort in every spoonful.

NUTRITION

592kcal
Protein
33.9g
Fat
15.9g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

100g firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 medium red onion

1 clove garlic, minced

1 teaspoon minced fresh ginger

1 teaspoon curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat a nonstick skillet over medium heat. Add the diced red onion, minced garlic, and grated ginger. Sauté until the onion softens, about 2-3 minutes.

  • 2

    Stir in the curry powder, allowing the spices to bloom for 30 seconds.

  • 3

    Add the drained chickpeas and firm tofu (cut into cubes) to the skillet. Gently stir to coat with the spice mixture.

  • 4

    Pour in the light coconut milk and diced tomatoes, stirring well. Allow the mixture to come to a low simmer.

  • 5

    Mix in the fresh spinach and let it wilt into the curry, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Once all ingredients are heated through and flavors have melded, remove from heat.

  • 7

    Spoon the curry into a bowl and enjoy while warm.