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 vibrant and comforting curry featuring tender chickpeas and silky tofu simmered in a creamy coconut sauce with fresh spinach, tomatoes, and aromatic spices. A satisfying blend of textures and flavors perfect for a warming dinner.

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NUTRITION

553kcal
Protein
33.3g
Fat
20.3g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

6 ounces Firm Tofu (170g)

1/4 cup Light Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomato (123g)

1/4 medium Yellow Onion (30g)

2 Garlic Cloves (6g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin Powder

1 teaspoon Turmeric Powder

1 teaspoon Coriander Powder

2 tablespoons Nutritional Yeast (16g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and soft.

  • 3

    Stir in the cumin, turmeric, and coriander powders, letting the spices bloom for about 30 seconds.

  • 4

    Add the cubed tofu and gently sauté for 2 minutes until lightly golden on the edges.

  • 5

    Pour in the coconut milk and add the diced tomato, stirring to combine.

  • 6

    Mix in the cooked chickpeas and bring the mixture to a gentle simmer.

  • 7

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

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Stir in the nutritional yeast, then season with salt and pepper to taste.

  • 10

    Serve warm and enjoy your creamy, protein-packed curry.

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 vibrant and comforting curry featuring tender chickpeas and silky tofu simmered in a creamy coconut sauce with fresh spinach, tomatoes, and aromatic spices. A satisfying blend of textures and flavors perfect for a warming dinner.

NUTRITION

553kcal
Protein
33.3g
Fat
20.3g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

6 ounces Firm Tofu (170g)

1/4 cup Light Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomato (123g)

1/4 medium Yellow Onion (30g)

2 Garlic Cloves (6g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Cumin Powder

1 teaspoon Turmeric Powder

1 teaspoon Coriander Powder

2 tablespoons Nutritional Yeast (16g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and soft.

  • 3

    Stir in the cumin, turmeric, and coriander powders, letting the spices bloom for about 30 seconds.

  • 4

    Add the cubed tofu and gently sauté for 2 minutes until lightly golden on the edges.

  • 5

    Pour in the coconut milk and add the diced tomato, stirring to combine.

  • 6

    Mix in the cooked chickpeas and bring the mixture to a gentle simmer.

  • 7

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

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Stir in the nutritional yeast, then season with salt and pepper to taste.

  • 10

    Serve warm and enjoy your creamy, protein-packed curry.