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, aromatic curry that combines hearty chickpeas, silky tofu, and tender spinach in a lush coconut tomato sauce. This delightful dish delivers layers of spice and a creamy finish that comforts and nourishes, making it a perfect meal option any time of day.

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NUTRITION

602kcal
Protein
32.6g
Fat
19.2g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (70g)

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the firm tofu into cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 3

    In a non-stick pan over medium heat, sauté the onion, garlic, and ginger until the onion becomes translucent, about 3-4 minutes.

  • 4

    Add the curry powder and turmeric, stirring for another minute to release their aromas.

  • 5

    Mix in the cubed tofu and chickpeas, coating them with the spice mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 7

    Allow the curry to simmer on low heat for 8-10 minutes so the flavors meld together.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with a pinch of salt and pepper, adjust spices to taste, and serve warm.

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, aromatic curry that combines hearty chickpeas, silky tofu, and tender spinach in a lush coconut tomato sauce. This delightful dish delivers layers of spice and a creamy finish that comforts and nourishes, making it a perfect meal option any time of day.

NUTRITION

602kcal
Protein
32.6g
Fat
19.2g
Carbs
67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (70g)

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the firm tofu into cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 3

    In a non-stick pan over medium heat, sauté the onion, garlic, and ginger until the onion becomes translucent, about 3-4 minutes.

  • 4

    Add the curry powder and turmeric, stirring for another minute to release their aromas.

  • 5

    Mix in the cubed tofu and chickpeas, coating them with the spice mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring well to combine.

  • 7

    Allow the curry to simmer on low heat for 8-10 minutes so the flavors meld together.

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with a pinch of salt and pepper, adjust spices to taste, and serve warm.