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

A vibrant, hearty curry where tender chickpeas and firm tofu soak up a luxurious, light coconut milk sauce infused with warming spices, fresh ginger, garlic, and a burst of ripe tomato. Fresh spinach folds in at the end, adding color and a garden-fresh finish to this satisfying dish.

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NUTRITION

570kcal
Protein
39.0g
Fat
20.6g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (~164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (~80g)

2 cups Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Grated Ginger

1 medium Diced Tomato

1 tsp Mixed Spices (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu gently with paper towels and cut it into cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add the tofu cubes and lightly sauté until golden on all sides, then set aside.

  • 3

    In the same skillet, add a splash of water or a light oil alternative and sauté the diced onion until translucent.

  • 4

    Add minced garlic, grated ginger, and the mixed spices. Stir for about 30 seconds until fragrant.

  • 5

    Add the diced tomato and cook until it softens slightly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Stir in the cooked chickpeas and sautéed tofu, allowing them to heat through and absorb the flavors.

  • 8

    Fold in the fresh spinach and cook until it wilts.

  • 9

    Season with salt and pepper to taste. Simmer for an additional minute to combine all flavors.

  • 10

    Serve warm, enjoying the creamy, aromatic curry as a comforting meal.

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

A vibrant, hearty curry where tender chickpeas and firm tofu soak up a luxurious, light coconut milk sauce infused with warming spices, fresh ginger, garlic, and a burst of ripe tomato. Fresh spinach folds in at the end, adding color and a garden-fresh finish to this satisfying dish.

NUTRITION

570kcal
Protein
39.0g
Fat
20.6g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (~164g)

200g Firm Tofu

1/3 cup Light Coconut Milk (~80g)

2 cups Spinach

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Grated Ginger

1 medium Diced Tomato

1 tsp Mixed Spices (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu gently with paper towels and cut it into cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add the tofu cubes and lightly sauté until golden on all sides, then set aside.

  • 3

    In the same skillet, add a splash of water or a light oil alternative and sauté the diced onion until translucent.

  • 4

    Add minced garlic, grated ginger, and the mixed spices. Stir for about 30 seconds until fragrant.

  • 5

    Add the diced tomato and cook until it softens slightly.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Stir in the cooked chickpeas and sautéed tofu, allowing them to heat through and absorb the flavors.

  • 8

    Fold in the fresh spinach and cook until it wilts.

  • 9

    Season with salt and pepper to taste. Simmer for an additional minute to combine all flavors.

  • 10

    Serve warm, enjoying the creamy, aromatic curry as a comforting meal.