Name: Creamy Coconut Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas (~123g); 200g firm tofu; 2 cups baby spinach; 1/2 cup lite coconut milk; 1 tsp olive oil; 1/2 tbsp hemp seeds; 1/4 medium yellow onion; 1 clove garlic; 1 tsp fresh ginger; 1/2 cup diced tomatoes; 1 tsp spice mix (curry powder, cumin, turmeric)

Creamy Coconut Chickpea and Spinach Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, warming curry that combines hearty chickpeas, protein-rich tofu, and fresh spinach in a silky coconut milk sauce. A hint of aromatic garlic, ginger, and onion elevates the flavor, while a sprinkle of hemp seeds adds an extra protein boost. This comforting dish is a perfect balance of creamy texture and spiced freshness.

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NUTRITION

Protein

33.4g

Fat

26.3g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (~123g)

200g firm tofu

2 cups baby spinach

1/2 cup lite coconut milk

1 tsp olive oil

1/2 tbsp hemp seeds

1/4 medium yellow onion

1 clove garlic

1 tsp fresh ginger

1/2 cup diced tomatoes

1 tsp spice mix (curry powder, cumin, turmeric)

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PREPARATION

1
Heat olive oil in a medium pan over medium heat.
2
Sauté the chopped onion, garlic, and grated ginger until softened and fragrant.
3
Stir in the spice mix and diced tomatoes, cooking for another 2 minutes to blend the flavors.
4
Add the cooked chickpeas and gently fold in the crumbled firm tofu, cooking for 3-4 minutes to allow the tofu to absorb the spices.
5
Pour in the lite coconut milk and bring the mixture to a simmer.
6
Stir in the baby spinach and let it wilt, about 1-2 minutes.
7
Finish by sprinkling hemp seeds over the curry, stir well, and serve hot.