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 vibrant, creamy curry that combines tender chickpeas and firm tofu with fresh spinach and a fragrant blend of spices, simmered in a light coconut milk sauce and accented by diced tomatoes and aromatic ginger. This warm, comforting dish is designed to delight the senses while providing a balanced mix of protein, carbs, and healthy fats.

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NUTRITION

455kcal
Protein
32.7g
Fat
19.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas

200 grams firm tofu

2 cups raw spinach

1/2 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium onion

2 cloves garlic

1 teaspoon ginger

1 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin

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.

  • 2

    Dice the onion and mince garlic and ginger. Sauté the onion with garlic and ginger until softened and fragrant, about 2-3 minutes.

  • 3

    Add the curry powder, turmeric, and cumin to the pan, stirring to toast the spices lightly for 1 minute.

  • 4

    Crumble the firm tofu into bite-sized pieces and add to the skillet, cooking for 2-3 minutes to allow it to absorb the spices.

  • 5

    Stir in the chickpeas and diced tomatoes, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Add the fresh spinach and let it wilt into the curry, stirring occasionally for about 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Simmer for another 2 minutes to meld the flavors.

  • 8

    Serve hot and enjoy your creamy, aromatic coconut chickpea and spinach 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

Enjoy a vibrant, creamy curry that combines tender chickpeas and firm tofu with fresh spinach and a fragrant blend of spices, simmered in a light coconut milk sauce and accented by diced tomatoes and aromatic ginger. This warm, comforting dish is designed to delight the senses while providing a balanced mix of protein, carbs, and healthy fats.

NUTRITION

455kcal
Protein
32.7g
Fat
19.8g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas

200 grams firm tofu

2 cups raw spinach

1/2 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium onion

2 cloves garlic

1 teaspoon ginger

1 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon cumin

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.

  • 2

    Dice the onion and mince garlic and ginger. Sauté the onion with garlic and ginger until softened and fragrant, about 2-3 minutes.

  • 3

    Add the curry powder, turmeric, and cumin to the pan, stirring to toast the spices lightly for 1 minute.

  • 4

    Crumble the firm tofu into bite-sized pieces and add to the skillet, cooking for 2-3 minutes to allow it to absorb the spices.

  • 5

    Stir in the chickpeas and diced tomatoes, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 6

    Add the fresh spinach and let it wilt into the curry, stirring occasionally for about 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Simmer for another 2 minutes to meld the flavors.

  • 8

    Serve hot and enjoy your creamy, aromatic coconut chickpea and spinach curry.