YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry Bowl
Enjoy a fragrant and comforting curry bowl where tender chickpeas and firm tofu are simmered in a velvety light coconut milk sauce infused with warming spices and fresh aromatics, then tossed with vibrant spinach and tomatoes. This dish is a nourishing blend that excites the palate with its rich, creamy texture and balanced spice mingling perfectly with the earthiness of chickpeas and subtle zing of ginger and garlic.
INGREDIENTS
1.5 cups Chickpeas (canned, drained)
150g Firm Tofu
2 cups Spinach (raw)
0.5 cup Light Coconut Milk
0.5 cup Diced Tomatoes
0.25 medium Onion
2 cloves Garlic
1 tsp Fresh Ginger
0.5 tsp Ground Cumin
0.5 tsp Ground Turmeric
0.5 tsp Ground Coriander
Salt and Pepper to taste
PREPARATION
Heat a non-stick skillet over medium heat and lightly spray with cooking spray or add a teaspoon of water to prevent sticking.
Finely dice the onion and mince the garlic and ginger.
Sauté the onion, garlic, and ginger for 2-3 minutes until the onions become translucent and softened.
Add the ground cumin, turmeric, and coriander to the skillet and stir for about 30 seconds until fragrant.
Stir in the diced tomatoes and allow them to heat up for a minute.
Add the chickpeas and gently mash a few to create a thicker texture while leaving some whole for added texture.
Pour in the light coconut milk and bring the mixture to a gentle simmer.
Cube the tofu into bite-sized pieces and add to the skillet. Let the curry simmer for 5-7 minutes to let the flavors meld and the tofu warm through.
Just before serving, stir in the fresh spinach until it wilts slightly.
Season the curry with salt and pepper to taste, and serve warm.