Name: Creamy Coconut Chickpea and Spinach Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked chickpeas (164g); 150g firm tofu, cubed; 1/2 cup light coconut milk; 2 cups fresh spinach; 1/4 medium yellow onion, chopped; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tsp olive oil; 1 tsp turmeric powder; 1 tsp cumin powder; Salt and pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Enjoy a warming, vibrant bowl of creamy coconut chickpea and spinach curry that offers a delightful blend of spices, tender chickpeas, hearty tofu, and fresh spinach bathed in a silky coconut milk sauce. This bowl is both comforting and nutritious, perfect for a balanced meal any time of day.

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NUTRITION

Protein

33.5g

Fat

25.3g

Carbs

60.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu, cubed

1/2 cup light coconut milk

2 cups fresh spinach

1/4 medium yellow onion, chopped

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp olive oil

1 tsp turmeric powder

1 tsp cumin powder

Salt and pepper to taste

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PREPARATION

1
Heat olive oil in a medium saucepan over medium heat.
2
Add the chopped onion and sauté until softened, about 3-4 minutes.
3
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4
Mix in the turmeric and cumin powders, letting the spices bloom for 30 seconds.
5
Add the cooked chickpeas and cubed tofu, stirring gently to coat them with the spices.
6
Pour in the light coconut milk, then bring the mixture to a gentle simmer.
7
Toss in the fresh spinach and stir until wilted, about 2 minutes.
8
Season with salt and pepper to taste.
9
Remove from heat and serve warm in a bowl, enjoying the creamy, aromatic flavors.