Creamy Coconut Chickpea Curry with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a deliciously creamy and aromatic chickpea curry infused with coconut milk, tender tofu, and fresh spinach. This vibrant dish bursts with flavor from a blend of curry spices, garlic, and ginger, making it a satisfying and nourishing meal.

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NUTRITION

518kcal
Protein
33.8g
Fat
19.3g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 164g)

200g extra-firm tofu

1/4 cup light coconut milk (60g)

2 cups fresh spinach (60g)

1/2 cup canned diced tomatoes (120g)

1/4 medium yellow onion (25g)

1 clove garlic (3g)

1 tsp grated fresh ginger

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Finely dice the yellow onion and garlic, then sauté them in the skillet until they turn translucent and fragrant.

  • 3

    Add grated ginger and curry powder, stirring for about 30 seconds to release the spices' aroma.

  • 4

    Cube the extra-firm tofu and add it to the skillet, cooking for 2-3 minutes until lightly browned on the edges.

  • 5

    Add the canned chickpeas and diced tomatoes to the pan. Stir in the light coconut milk, mixing well.

  • 6

    Allow the mixture to simmer for 5-7 minutes so that the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt, cooking for another 1-2 minutes.

  • 8

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

Creamy Coconut Chickpea Curry with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a deliciously creamy and aromatic chickpea curry infused with coconut milk, tender tofu, and fresh spinach. This vibrant dish bursts with flavor from a blend of curry spices, garlic, and ginger, making it a satisfying and nourishing meal.

NUTRITION

518kcal
Protein
33.8g
Fat
19.3g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 164g)

200g extra-firm tofu

1/4 cup light coconut milk (60g)

2 cups fresh spinach (60g)

1/2 cup canned diced tomatoes (120g)

1/4 medium yellow onion (25g)

1 clove garlic (3g)

1 tsp grated fresh ginger

1 tsp curry powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Finely dice the yellow onion and garlic, then sauté them in the skillet until they turn translucent and fragrant.

  • 3

    Add grated ginger and curry powder, stirring for about 30 seconds to release the spices' aroma.

  • 4

    Cube the extra-firm tofu and add it to the skillet, cooking for 2-3 minutes until lightly browned on the edges.

  • 5

    Add the canned chickpeas and diced tomatoes to the pan. Stir in the light coconut milk, mixing well.

  • 6

    Allow the mixture to simmer for 5-7 minutes so that the flavors meld together.

  • 7

    Fold in the fresh spinach and let it wilt, cooking for another 1-2 minutes.

  • 8

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