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, silky tofu, and earthy red lentils simmered in a light and creamy coconut broth. Infused with aromatic garlic, ginger, and curry spices, this dish is finished with fresh spinach and diced tomatoes for a burst of color and flavor, making it a perfect balanced meal.

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NUTRITION

587kcal
Protein
33.3g
Fat
20.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Extra Firm Tofu

1/3 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt to taste

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PREPARATION

  • 1

    In a medium pot, heat olive oil over medium heat.

  • 2

    Add diced onion, minced garlic, and ginger; sauté until the onion softens.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds to release flavors.

  • 4

    Add the cooked chickpeas and red lentils to the pot, stirring well to combine with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then gently bring the mixture to a simmer.

  • 6

    Cube the extra firm tofu and add it to the pot, allowing it to heat through and absorb the curry flavors.

  • 7

    Fold in the fresh spinach and let it wilt, stirring occasionally.

  • 8

    Season with salt (and additional spices if desired) and simmer for 5 minutes.

  • 9

    Serve warm and enjoy your nutritious, creamy coconut chickpea and spinach 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, silky tofu, and earthy red lentils simmered in a light and creamy coconut broth. Infused with aromatic garlic, ginger, and curry spices, this dish is finished with fresh spinach and diced tomatoes for a burst of color and flavor, making it a perfect balanced meal.

NUTRITION

587kcal
Protein
33.3g
Fat
20.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Extra Firm Tofu

1/3 cup cooked Red Lentils

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt to taste

PREPARATION

  • 1

    In a medium pot, heat olive oil over medium heat.

  • 2

    Add diced onion, minced garlic, and ginger; sauté until the onion softens.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds to release flavors.

  • 4

    Add the cooked chickpeas and red lentils to the pot, stirring well to combine with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, then gently bring the mixture to a simmer.

  • 6

    Cube the extra firm tofu and add it to the pot, allowing it to heat through and absorb the curry flavors.

  • 7

    Fold in the fresh spinach and let it wilt, stirring occasionally.

  • 8

    Season with salt (and additional spices if desired) and simmer for 5 minutes.

  • 9

    Serve warm and enjoy your nutritious, creamy coconut chickpea and spinach curry.