Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor a vibrant bowl of creamy coconut chickpea and spinach curry, where hearty chickpeas and silky tofu mingle with fresh spinach, tender tomatoes, and aromatic spices, all simmered in a light coconut milk sauce over fluffy quinoa. This dish offers an enticing blend of textures and bold flavors, perfect for a nourishing meal any time of day.

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NUTRITION

616kcal
Protein
35.4g
Fat
20.0g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams firm Tofu

2 cups fresh Spinach

1/3 cup light Coconut Milk

1/2 cup cooked Quinoa

1/2 cup diced Tomatoes (No Salt Added)

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon Curry Powder

1/2 teaspoon Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and pat the tofu dry before cutting it into cubes.

  • 2

    In a non-stick pan over medium heat, add the minced garlic and grated ginger. Sauté briefly until fragrant, adding a splash of water if needed to prevent sticking.

  • 3

    Stir in the curry powder and ground cumin, letting the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat them in the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring gently to combine. Allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and let it wilt into the curry, stirring until evenly incorporated, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the warm curry over the cooked quinoa, and enjoy this nourishing, creamy bowl.

Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor a vibrant bowl of creamy coconut chickpea and spinach curry, where hearty chickpeas and silky tofu mingle with fresh spinach, tender tomatoes, and aromatic spices, all simmered in a light coconut milk sauce over fluffy quinoa. This dish offers an enticing blend of textures and bold flavors, perfect for a nourishing meal any time of day.

NUTRITION

616kcal
Protein
35.4g
Fat
20.0g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams firm Tofu

2 cups fresh Spinach

1/3 cup light Coconut Milk

1/2 cup cooked Quinoa

1/2 cup diced Tomatoes (No Salt Added)

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon Curry Powder

1/2 teaspoon Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and pat the tofu dry before cutting it into cubes.

  • 2

    In a non-stick pan over medium heat, add the minced garlic and grated ginger. Sauté briefly until fragrant, adding a splash of water if needed to prevent sticking.

  • 3

    Stir in the curry powder and ground cumin, letting the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat them in the spiced mixture.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring gently to combine. Allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and let it wilt into the curry, stirring until evenly incorporated, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the warm curry over the cooked quinoa, and enjoy this nourishing, creamy bowl.