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 vibrant and creamy curry featuring hearty chickpeas and silky tofu in a fragrant coconut-tomato sauce, perfectly complemented by fresh spinach and warming spices. Enjoy a well-balanced meal that’s both nourishing and satisfying.

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NUTRITION

620kcal
Protein
34.7g
Fat
26.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Firm Tofu

2 cups Spinach (raw)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 small Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

1 teaspoon Turmeric Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium-sized pan over medium heat.

  • 2

    Add the chopped onion, garlic, and grated ginger. Sauté until the onion softens and turns translucent.

  • 3

    Stir in the cumin, coriander, and turmeric powders, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and cook down for 2-3 minutes to form a flavorful base.

  • 5

    Gently fold in the chickpeas and cubed tofu, stirring to coat them with the spice and tomato mixture.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes so the flavors meld together.

  • 7

    Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the curry hot, garnished with a sprinkle of fresh herbs if desired.

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 vibrant and creamy curry featuring hearty chickpeas and silky tofu in a fragrant coconut-tomato sauce, perfectly complemented by fresh spinach and warming spices. Enjoy a well-balanced meal that’s both nourishing and satisfying.

NUTRITION

620kcal
Protein
34.7g
Fat
26.1g
Carbs
68.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Firm Tofu

2 cups Spinach (raw)

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1 small Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

1 teaspoon Turmeric Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium-sized pan over medium heat.

  • 2

    Add the chopped onion, garlic, and grated ginger. Sauté until the onion softens and turns translucent.

  • 3

    Stir in the cumin, coriander, and turmeric powders, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and cook down for 2-3 minutes to form a flavorful base.

  • 5

    Gently fold in the chickpeas and cubed tofu, stirring to coat them with the spice and tomato mixture.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes so the flavors meld together.

  • 7

    Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the curry hot, garnished with a sprinkle of fresh herbs if desired.