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

A warming and aromatic curry that melds the creaminess of light coconut milk with hearty chickpeas, delicate tofu, and red lentils. Brimming with vibrant spices, fresh spinach and a splash of tang from diced tomatoes, this dish delivers a beautiful balance of textures and flavors. It’s perfect for a nourishing dinner that keeps you energized and satisfied.

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NUTRITION

641kcal
Protein
35.3g
Fat
22.1g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

190g Canned Chickpeas (drained)

150g Firm Tofu

50g cooked Red Lentils

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Coconut Oil

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

Pinch of Cayenne Pepper

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by pressing the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until it turns translucent.

  • 3

    Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

  • 4

    Stir in the turmeric, cumin, coriander, and a pinch of cayenne pepper. Toast the spices for about 1 minute to enhance their aroma.

  • 5

    Add the drained chickpeas, tofu cubes, and cooked red lentils into the pan. Gently stir to coat them in the spiced mixture.

  • 6

    Pour in the diced tomatoes and light coconut milk, mixing thoroughly. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together.

  • 7

    Fold in the fresh spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm, and enjoy a hearty bowl of creamy, flavorful curry perfect for lunch or dinner.

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

A warming and aromatic curry that melds the creaminess of light coconut milk with hearty chickpeas, delicate tofu, and red lentils. Brimming with vibrant spices, fresh spinach and a splash of tang from diced tomatoes, this dish delivers a beautiful balance of textures and flavors. It’s perfect for a nourishing dinner that keeps you energized and satisfied.

NUTRITION

641kcal
Protein
35.3g
Fat
22.1g
Carbs
78.8g

SERVINGS

1 serving

INGREDIENTS

190g Canned Chickpeas (drained)

150g Firm Tofu

50g cooked Red Lentils

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Coconut Oil

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/2 tsp Coriander Powder

Pinch of Cayenne Pepper

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by pressing the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Heat the coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté until it turns translucent.

  • 3

    Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

  • 4

    Stir in the turmeric, cumin, coriander, and a pinch of cayenne pepper. Toast the spices for about 1 minute to enhance their aroma.

  • 5

    Add the drained chickpeas, tofu cubes, and cooked red lentils into the pan. Gently stir to coat them in the spiced mixture.

  • 6

    Pour in the diced tomatoes and light coconut milk, mixing thoroughly. Allow the mixture to simmer for 5-7 minutes, letting the flavors meld together.

  • 7

    Fold in the fresh spinach and cook for an additional 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm, and enjoy a hearty bowl of creamy, flavorful curry perfect for lunch or dinner.