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 a vibrant, creamy curry where tender chickpeas meet delicate cubes of tofu and a generous handful of fresh spinach. This dish is enriched with light coconut milk, aromatic spices, and a touch of coconut oil, creating a balanced and comforting meal that dances with flavors and textures.

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NUTRITION

586kcal
Protein
33.6g
Fat
23.2g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra-Firm Tofu

1/2 cup Light Coconut Milk (120g)

3 cups Fresh Spinach (approx. 90g)

1/2 cup Diced Tomatoes (122g)

1/4 cup Chopped Yellow Onion (40g)

2 Garlic Cloves

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

Assorted Spices (Turmeric, Cumin, Coriander, Salt)

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 3

    Stir in the assorted spices (turmeric, cumin, coriander, and salt) to coat the onions and garlic, toasting them lightly for 1 minute.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they start to soften.

  • 5

    Gently fold in the chickpeas and diced extra-firm tofu. Allow them to warm up and absorb the spices for about 2-3 minutes.

  • 6

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

  • 7

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy, nutritious curry.

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 a vibrant, creamy curry where tender chickpeas meet delicate cubes of tofu and a generous handful of fresh spinach. This dish is enriched with light coconut milk, aromatic spices, and a touch of coconut oil, creating a balanced and comforting meal that dances with flavors and textures.

NUTRITION

586kcal
Protein
33.6g
Fat
23.2g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Extra-Firm Tofu

1/2 cup Light Coconut Milk (120g)

3 cups Fresh Spinach (approx. 90g)

1/2 cup Diced Tomatoes (122g)

1/4 cup Chopped Yellow Onion (40g)

2 Garlic Cloves

1 tsp Fresh Ginger, grated

1 tsp Coconut Oil

Assorted Spices (Turmeric, Cumin, Coriander, Salt)

PREPARATION

  • 1

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

  • 2

    Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.

  • 3

    Stir in the assorted spices (turmeric, cumin, coriander, and salt) to coat the onions and garlic, toasting them lightly for 1 minute.

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they start to soften.

  • 5

    Gently fold in the chickpeas and diced extra-firm tofu. Allow them to warm up and absorb the spices for about 2-3 minutes.

  • 6

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

  • 7

    Add the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your creamy, nutritious curry.