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 and comforting curry that marries the creaminess of light coconut milk with hearty chickpeas, silky tofu, and fresh spinach. Infused with aromatic spices and a touch of tang from diced tomatoes, every spoonful is a blend of warmth, creaminess, and a hint of zest—perfect for a nourishing meal any time of day.

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NUTRITION

576kcal
Protein
35.1g
Fat
23.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

5 oz Firm Tofu (141g)

1 large Egg White (33g)

2 cups Fresh Spinach (30g total)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (123g)

1/4 medium Onion, quartered (40g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

1 tsp minced Ginger

2 tsp Spice Blend (Turmeric, Cumin, Coriander, Garam Masala)

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the quartered onion, minced garlic, and minced ginger. Sauté until the onions are softened and translucent.

  • 3

    Stir in the spice blend and toast briefly to release the aromatic flavors.

  • 4

    Add the cooked chickpeas and gently stir to coat them in the spices.

  • 5

    Crumble the firm tofu into the pan and pour in the diced tomatoes. Mix well.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 7

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

  • 8

    Add the fresh spinach and the egg white, stirring continuously until the spinach wilts and the egg white is fully incorporated, thickening the curry slightly.

  • 9

    Taste and adjust seasonings if needed, then serve warm.

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 and comforting curry that marries the creaminess of light coconut milk with hearty chickpeas, silky tofu, and fresh spinach. Infused with aromatic spices and a touch of tang from diced tomatoes, every spoonful is a blend of warmth, creaminess, and a hint of zest—perfect for a nourishing meal any time of day.

NUTRITION

576kcal
Protein
35.1g
Fat
23.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

5 oz Firm Tofu (141g)

1 large Egg White (33g)

2 cups Fresh Spinach (30g total)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (123g)

1/4 medium Onion, quartered (40g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic, minced

1 tsp minced Ginger

2 tsp Spice Blend (Turmeric, Cumin, Coriander, Garam Masala)

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the quartered onion, minced garlic, and minced ginger. Sauté until the onions are softened and translucent.

  • 3

    Stir in the spice blend and toast briefly to release the aromatic flavors.

  • 4

    Add the cooked chickpeas and gently stir to coat them in the spices.

  • 5

    Crumble the firm tofu into the pan and pour in the diced tomatoes. Mix well.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 7

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

  • 8

    Add the fresh spinach and the egg white, stirring continuously until the spinach wilts and the egg white is fully incorporated, thickening the curry slightly.

  • 9

    Taste and adjust seasonings if needed, then serve warm.