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 vibrant, fragrant curry that marries tender chickpeas and silky tofu with fresh spinach in a luxuriously creamy coconut sauce. This dish bursts with warming spices and a hint of tang from tomatoes, offering a balanced, satisfying meal perfect for any time of day.

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NUTRITION

619kcal
Protein
34.8g
Fat
20.1g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Chickpeas (205g)

125g Firm Tofu

100g Fresh Spinach

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1 small Yellow Onion (70g)

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Olive Oil

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

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PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the turmeric, cumin, and coriander, allowing the spices to bloom for about 1 minute.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to soften.

  • 5

    Mix in the cooked chickpeas and gently toss to coat with the spice mixture.

  • 6

    Crumble the firm tofu into the pot and stir to combine.

  • 7

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

  • 8

    Add the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Let the curry simmer for an additional 2 minutes to meld the flavors.

  • 10

    Serve warm, enjoying this hearty yet light curry that balances creamy textures with a burst of spice.

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 vibrant, fragrant curry that marries tender chickpeas and silky tofu with fresh spinach in a luxuriously creamy coconut sauce. This dish bursts with warming spices and a hint of tang from tomatoes, offering a balanced, satisfying meal perfect for any time of day.

NUTRITION

619kcal
Protein
34.8g
Fat
20.1g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Chickpeas (205g)

125g Firm Tofu

100g Fresh Spinach

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (120g)

1 small Yellow Onion (70g)

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Olive Oil

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the turmeric, cumin, and coriander, allowing the spices to bloom for about 1 minute.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to soften.

  • 5

    Mix in the cooked chickpeas and gently toss to coat with the spice mixture.

  • 6

    Crumble the firm tofu into the pot and stir to combine.

  • 7

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

  • 8

    Add the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Let the curry simmer for an additional 2 minutes to meld the flavors.

  • 10

    Serve warm, enjoying this hearty yet light curry that balances creamy textures with a burst of spice.