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

Enjoy a luscious, plant-powered curry featuring hearty chickpeas and creamy coconut milk, complemented by extra-firm tofu for a protein boost and fresh spinach for vibrant color. This dish harmonizes warm spices with a touch of coconut oil, resulting in a comforting meal that's both satisfying and nutritionally balanced.

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NUTRITION

514kcal
Protein
33.0g
Fat
22.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tsp Coconut Oil (4.5g)

Dash of mixed spices (turmeric, cumin, coriander, salt, pepper)

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PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Saute the chopped red onion until it becomes translucent, then add the minced garlic and ginger. Stir for about 1 minute until fragrant.

  • 3

    Add the mixed spices (turmeric, cumin, coriander, salt, and pepper) and toast briefly to release their aromas.

  • 4

    Stir in the cooked chickpeas and gently mix to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced extra firm tofu. Bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 5 to 7 minutes, letting the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the curry, stirring for another 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve hot.

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

Enjoy a luscious, plant-powered curry featuring hearty chickpeas and creamy coconut milk, complemented by extra-firm tofu for a protein boost and fresh spinach for vibrant color. This dish harmonizes warm spices with a touch of coconut oil, resulting in a comforting meal that's both satisfying and nutritionally balanced.

NUTRITION

514kcal
Protein
33.0g
Fat
22.1g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 medium Red Onion (50g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tsp Coconut Oil (4.5g)

Dash of mixed spices (turmeric, cumin, coriander, salt, pepper)

PREPARATION

  • 1

    Heat a teaspoon of coconut oil in a medium saucepan over medium heat.

  • 2

    Saute the chopped red onion until it becomes translucent, then add the minced garlic and ginger. Stir for about 1 minute until fragrant.

  • 3

    Add the mixed spices (turmeric, cumin, coriander, salt, and pepper) and toast briefly to release their aromas.

  • 4

    Stir in the cooked chickpeas and gently mix to coat them with the spices.

  • 5

    Pour in the light coconut milk and add the diced extra firm tofu. Bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 5 to 7 minutes, letting the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the curry, stirring for another 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve hot.