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, comforting curry featuring hearty chickpeas and tender cubes of firm tofu simmered in a light coconut milk sauce with fresh tomatoes and spinach. Infused with warming spices like turmeric, cumin, and coriander, this dish delivers a creamy, aromatic meal perfect for a nutritious dinner.

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NUTRITION

605kcal
Protein
35.1g
Fat
13.7g
Carbs
94.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

80 grams Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 small Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light oil spray.

  • 2

    Dice the small onion and sauté it until translucent, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger, stirring for an additional 1 minute until fragrant.

  • 4

    Stir in the turmeric, cumin, and coriander powders and toast the spices for about 30 seconds.

  • 5

    Add the drained chickpeas and cubed tofu to the pan, stirring gently to coat with the spices.

  • 6

    Mix in the diced tomatoes and light coconut milk, allowing the mixture to simmer on medium-low heat for 5 minutes.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this creamy, protein-packed curry for dinner.

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, comforting curry featuring hearty chickpeas and tender cubes of firm tofu simmered in a light coconut milk sauce with fresh tomatoes and spinach. Infused with warming spices like turmeric, cumin, and coriander, this dish delivers a creamy, aromatic meal perfect for a nutritious dinner.

NUTRITION

605kcal
Protein
35.1g
Fat
13.7g
Carbs
94.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

80 grams Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

1 cup Diced Tomatoes

1 small Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light oil spray.

  • 2

    Dice the small onion and sauté it until translucent, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger, stirring for an additional 1 minute until fragrant.

  • 4

    Stir in the turmeric, cumin, and coriander powders and toast the spices for about 30 seconds.

  • 5

    Add the drained chickpeas and cubed tofu to the pan, stirring gently to coat with the spices.

  • 6

    Mix in the diced tomatoes and light coconut milk, allowing the mixture to simmer on medium-low heat for 5 minutes.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this creamy, protein-packed curry for dinner.