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

Enjoy a warming, aromatic curry that brings together hearty chickpeas and protein-rich tofu in a luscious coconut-tomato sauce, perfectly balanced with fresh spinach and fragrant spices to offer a nourishing and satisfying meal.

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NUTRITION

570kcal
Protein
40.7g
Fat
19.2g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu (cubed)

2 cups fresh spinach

1/4 cup light coconut milk

2 tbsp tomato paste

1/2 medium yellow onion (sliced)

2 garlic cloves (minced)

1 tsp fresh grated ginger

1 tsp curry powder

1 tsp cumin powder

1 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the sliced onions, minced garlic, and grated ginger until the onions become translucent and fragrant.

  • 3

    Stir in the curry powder, cumin, and turmeric, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the cubed tofu and gently stir, letting it lightly brown on all sides.

  • 5

    Pour in the tomato paste and mix well, then add the chickpeas. Stir to combine all the ingredients.

  • 6

    Slowly drizzle in the light coconut milk, stirring continuously. Allow the mixture to come to a gentle simmer.

  • 7

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 8

    Simmer for an additional 3-4 minutes until the flavors meld together. Adjust seasoning if necessary before serving.

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

Enjoy a warming, aromatic curry that brings together hearty chickpeas and protein-rich tofu in a luscious coconut-tomato sauce, perfectly balanced with fresh spinach and fragrant spices to offer a nourishing and satisfying meal.

NUTRITION

570kcal
Protein
40.7g
Fat
19.2g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

200 grams firm tofu (cubed)

2 cups fresh spinach

1/4 cup light coconut milk

2 tbsp tomato paste

1/2 medium yellow onion (sliced)

2 garlic cloves (minced)

1 tsp fresh grated ginger

1 tsp curry powder

1 tsp cumin powder

1 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add a splash of water or a light cooking spray if desired.

  • 2

    Sauté the sliced onions, minced garlic, and grated ginger until the onions become translucent and fragrant.

  • 3

    Stir in the curry powder, cumin, and turmeric, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the cubed tofu and gently stir, letting it lightly brown on all sides.

  • 5

    Pour in the tomato paste and mix well, then add the chickpeas. Stir to combine all the ingredients.

  • 6

    Slowly drizzle in the light coconut milk, stirring continuously. Allow the mixture to come to a gentle simmer.

  • 7

    Fold in the fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 8

    Simmer for an additional 3-4 minutes until the flavors meld together. Adjust seasoning if necessary before serving.