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 fragrant, comforting curry where tender chickpeas mingle with silky coconut milk, fresh spinach, and a medley of warming spices. Each bite delivers a creamy texture and a burst of spice that pairs perfectly with a serving of rice or naan for a fulfilling meal any time of day.

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NUTRITION

606kcal
Protein
37.8g
Fat
16.2g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

0.33 cup Light Coconut Milk

0.5 cup Firm Tofu, cubed

2 cups Fresh Spinach

0.5 cup Diced Tomatoes (canned, no salt added)

0.25 cup Red Onion, chopped

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Ground Turmeric

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 light oil if desired.

  • 2

    Sauté the chopped red onion, minced garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Stir in the ground turmeric, cumin, and coriander, to toast the spices lightly for about 30 seconds.

  • 4

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

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine.

  • 6

    Allow the curry to simmer over low-medium heat for 8-10 minutes, letting the flavors meld and the sauce thicken slightly.

  • 7

    Toss in the fresh spinach and stir until wilted, about 2 minutes.

  • 8

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

  • 9

    Serve warm on its own or with a side of steamed rice, 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

A fragrant, comforting curry where tender chickpeas mingle with silky coconut milk, fresh spinach, and a medley of warming spices. Each bite delivers a creamy texture and a burst of spice that pairs perfectly with a serving of rice or naan for a fulfilling meal any time of day.

NUTRITION

606kcal
Protein
37.8g
Fat
16.2g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (drained)

0.33 cup Light Coconut Milk

0.5 cup Firm Tofu, cubed

2 cups Fresh Spinach

0.5 cup Diced Tomatoes (canned, no salt added)

0.25 cup Red Onion, chopped

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Ground Turmeric

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 light oil if desired.

  • 2

    Sauté the chopped red onion, minced garlic, and grated ginger until fragrant and slightly softened.

  • 3

    Stir in the ground turmeric, cumin, and coriander, to toast the spices lightly for about 30 seconds.

  • 4

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

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine.

  • 6

    Allow the curry to simmer over low-medium heat for 8-10 minutes, letting the flavors meld and the sauce thicken slightly.

  • 7

    Toss in the fresh spinach and stir until wilted, about 2 minutes.

  • 8

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

  • 9

    Serve warm on its own or with a side of steamed rice, if desired.