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.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Enjoy a vibrant bowl of hearty chickpeas and delicate tofu simmered in a silky light coconut milk curry, enriched with aromatic garlic, ginger, and a warm blend of spices. Fresh spinach and diced tomato add brightness, while a touch of olive oil ties the flavors together for a comforting, satisfying meal.

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NUTRITION

574kcal
Protein
33.9g
Fat
21.5g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

175 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk (60g)

2 cups Baby Spinach

1/2 medium Onion, diced

1 medium Tomato, chopped

2 cloves Garlic, minced

1 tsp Ginger, grated

1 tsp Olive Oil

1/2 tsp Turmeric

1/2 tsp Cumin

1/4 tsp Garam Masala

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger, sautéing until fragrant and the onion softens.

  • 3

    Stir in turmeric, cumin, and garam masala, cooking briefly to release the spices' aromas.

  • 4

    Add the cubed tofu and cook for 2-3 minutes, allowing it to absorb the spices.

  • 5

    Pour in the light coconut milk and add the cooked chickpeas and diced tomato. Stir gently.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes so that the flavors meld.

  • 7

    Fold in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the creamy curry bowl warm, enjoying the harmonious blend of spices and textures.

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.

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Enjoy a vibrant bowl of hearty chickpeas and delicate tofu simmered in a silky light coconut milk curry, enriched with aromatic garlic, ginger, and a warm blend of spices. Fresh spinach and diced tomato add brightness, while a touch of olive oil ties the flavors together for a comforting, satisfying meal.

NUTRITION

574kcal
Protein
33.9g
Fat
21.5g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

175 grams Firm Tofu, cubed

1/4 cup Light Coconut Milk (60g)

2 cups Baby Spinach

1/2 medium Onion, diced

1 medium Tomato, chopped

2 cloves Garlic, minced

1 tsp Ginger, grated

1 tsp Olive Oil

1/2 tsp Turmeric

1/2 tsp Cumin

1/4 tsp Garam Masala

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger, sautéing until fragrant and the onion softens.

  • 3

    Stir in turmeric, cumin, and garam masala, cooking briefly to release the spices' aromas.

  • 4

    Add the cubed tofu and cook for 2-3 minutes, allowing it to absorb the spices.

  • 5

    Pour in the light coconut milk and add the cooked chickpeas and diced tomato. Stir gently.

  • 6

    Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes so that the flavors meld.

  • 7

    Fold in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the creamy curry bowl warm, enjoying the harmonious blend of spices and textures.