Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Enjoy a vibrant, creamy, and satisfying curry bowl packed with protein-rich chickpeas, tofu, and edamame nestled in a fragrant coconut curry sauce with a burst of fresh spinach and warming spices.

Try 7 days free, then $12.99 / mo.

NUTRITION

566kcal
Protein
37.3g
Fat
21.3g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas (drained)

200 grams extra-firm tofu

0.5 cup shelled edamame

2 cups fresh spinach

0.5 cup light coconut milk

0.5 can diced tomatoes

0.25 medium onion

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Sauté the chopped onion, garlic, and ginger until the onion becomes translucent.

  • 3

    Add the tofu cubes to the pan and lightly brown them for about 3-4 minutes.

  • 4

    Stir in the curry powder, ground cumin, and turmeric, allowing the spices to toast for 1 minute.

  • 5

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

  • 6

    Add the chickpeas and shelled edamame, then simmer the curry for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot in a bowl and enjoy your Creamy Coconut Chickpea and Spinach Curry Bowl.

Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Enjoy a vibrant, creamy, and satisfying curry bowl packed with protein-rich chickpeas, tofu, and edamame nestled in a fragrant coconut curry sauce with a burst of fresh spinach and warming spices.

NUTRITION

566kcal
Protein
37.3g
Fat
21.3g
Carbs
54.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas (drained)

200 grams extra-firm tofu

0.5 cup shelled edamame

2 cups fresh spinach

0.5 cup light coconut milk

0.5 can diced tomatoes

0.25 medium onion

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

1 tsp ground cumin

1 tsp ground turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Sauté the chopped onion, garlic, and ginger until the onion becomes translucent.

  • 3

    Add the tofu cubes to the pan and lightly brown them for about 3-4 minutes.

  • 4

    Stir in the curry powder, ground cumin, and turmeric, allowing the spices to toast for 1 minute.

  • 5

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

  • 6

    Add the chickpeas and shelled edamame, then simmer the curry for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot in a bowl and enjoy your Creamy Coconut Chickpea and Spinach Curry Bowl.