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

A velvety, aromatic curry bowl that marries tender chickpeas and silky tofu with baby spinach in a light coconut-tomato sauce, enriched with fragrant spices. This dish is both satisfying and balanced, offering a burst of warmth and creaminess that's perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

571kcal
Protein
32.8g
Fat
22.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

175g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Spinach

1/4 medium Onion (25g)

2 cloves Garlic

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil

1 tsp Curry Powder

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent.

  • 2

    Stir in minced garlic and curry powder, cooking for an additional minute until fragrant.

  • 3

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 4

    Gently fold in the drained chickpeas and cubed extra firm tofu. Allow the mixture to simmer for 5-7 minutes so that the flavors meld.

  • 5

    Toss in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry bowl warm, and enjoy this hearty, creamy dish for breakfast, lunch, or dinner.

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

A velvety, aromatic curry bowl that marries tender chickpeas and silky tofu with baby spinach in a light coconut-tomato sauce, enriched with fragrant spices. This dish is both satisfying and balanced, offering a burst of warmth and creaminess that's perfect for any meal of the day.

NUTRITION

571kcal
Protein
32.8g
Fat
22.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

175g Extra Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Spinach

1/4 medium Onion (25g)

2 cloves Garlic

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil

1 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent.

  • 2

    Stir in minced garlic and curry powder, cooking for an additional minute until fragrant.

  • 3

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 4

    Gently fold in the drained chickpeas and cubed extra firm tofu. Allow the mixture to simmer for 5-7 minutes so that the flavors meld.

  • 5

    Toss in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry bowl warm, and enjoy this hearty, creamy dish for breakfast, lunch, or dinner.