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

Savor the warmth and vibrant flavors of this creamy coconut chickpea and spinach curry. A harmonious blend of tender chickpeas, silky tofu, and fresh spinach is simmered in a fragrant coconut milk sauce spiced with cumin, turmeric, and a hint of ginger. This dish offers a delightful balance of savory and subtly sweet notes, making it a perfect choice for a nourishing dinner anytime.

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NUTRITION

598kcal
Protein
34.9g
Fat
26.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200g firm tofu, cubed

1/2 cup light coconut milk

2 cups baby spinach

1 small onion, diced

0.5 tsp coconut oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp chili powder (optional)

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until it becomes soft and translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, ground cumin, turmeric, and chili powder, cooking for another minute until fragrant.

  • 4

    Add the cubed tofu and sauté gently for 2 minutes to allow it to absorb the spices.

  • 5

    Mix in the drained chickpeas and pour in the light coconut milk. Stir everything together.

  • 6

    Bring the curry to a gentle simmer and let it cook for 5-7 minutes to combine the flavors.

  • 7

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

  • 8

    Remove from heat and serve warm. Enjoy this creamy, aromatic curry on its own or with a side of your favorite whole grain.

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

Savor the warmth and vibrant flavors of this creamy coconut chickpea and spinach curry. A harmonious blend of tender chickpeas, silky tofu, and fresh spinach is simmered in a fragrant coconut milk sauce spiced with cumin, turmeric, and a hint of ginger. This dish offers a delightful balance of savory and subtly sweet notes, making it a perfect choice for a nourishing dinner anytime.

NUTRITION

598kcal
Protein
34.9g
Fat
26.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200g firm tofu, cubed

1/2 cup light coconut milk

2 cups baby spinach

1 small onion, diced

0.5 tsp coconut oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp chili powder (optional)

Salt and pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and sauté until it becomes soft and translucent, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, ground cumin, turmeric, and chili powder, cooking for another minute until fragrant.

  • 4

    Add the cubed tofu and sauté gently for 2 minutes to allow it to absorb the spices.

  • 5

    Mix in the drained chickpeas and pour in the light coconut milk. Stir everything together.

  • 6

    Bring the curry to a gentle simmer and let it cook for 5-7 minutes to combine the flavors.

  • 7

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

  • 8

    Remove from heat and serve warm. Enjoy this creamy, aromatic curry on its own or with a side of your favorite whole grain.