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 warming, vibrant curry that brings together creamy light coconut milk, protein-packed chickpeas and tofu, and fresh spinach, all infused with aromatic spices and a tangy hint of tomato. This dish delivers a balanced meal that satisfies both in flavor and nutrition.

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NUTRITION

577kcal
Protein
36.3g
Fat
19.7g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 g Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1 small Onion

1/2 cup chopped Tomato

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

0.5 tsp Salt

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PREPARATION

  • 1

    Press the tofu gently with a paper towel and cut into 1-inch cubes.

  • 2

    Dice the small onion, mince the garlic, and finely chop the ginger.

  • 3

    In a large pan, heat a small amount of water or a light oil spray over medium heat. Sauté the onion until it becomes translucent, then add garlic and ginger, cooking for another minute.

  • 4

    Add the turmeric, cumin, and coriander powders to the pan and stir for about 30 seconds until the spices become fragrant.

  • 5

    Stir in the chopped tomato and cook for 2-3 minutes until softened.

  • 6

    Add the chickpeas and tofu cubes to the pan, coating them well in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes so the flavors meld together.

  • 8

    Fold in the fresh spinach and cook just until it wilts, about 1-2 minutes. Season with salt.

  • 9

    Serve warm. This curry pairs beautifully with a side of quinoa or a piece of warm naan if desired.

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 warming, vibrant curry that brings together creamy light coconut milk, protein-packed chickpeas and tofu, and fresh spinach, all infused with aromatic spices and a tangy hint of tomato. This dish delivers a balanced meal that satisfies both in flavor and nutrition.

NUTRITION

577kcal
Protein
36.3g
Fat
19.7g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 g Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1 small Onion

1/2 cup chopped Tomato

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Coriander Powder

0.5 tsp Salt

PREPARATION

  • 1

    Press the tofu gently with a paper towel and cut into 1-inch cubes.

  • 2

    Dice the small onion, mince the garlic, and finely chop the ginger.

  • 3

    In a large pan, heat a small amount of water or a light oil spray over medium heat. Sauté the onion until it becomes translucent, then add garlic and ginger, cooking for another minute.

  • 4

    Add the turmeric, cumin, and coriander powders to the pan and stir for about 30 seconds until the spices become fragrant.

  • 5

    Stir in the chopped tomato and cook for 2-3 minutes until softened.

  • 6

    Add the chickpeas and tofu cubes to the pan, coating them well in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5 minutes so the flavors meld together.

  • 8

    Fold in the fresh spinach and cook just until it wilts, about 1-2 minutes. Season with salt.

  • 9

    Serve warm. This curry pairs beautifully with a side of quinoa or a piece of warm naan if desired.