Name: Creamy Coconut Chickpea and Spinach Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Canned Chickpeas; 0.75 cup Firm Tofu; 0.25 cup Light Coconut Milk; 2 cups Fresh Spinach; 0.25 cup chopped Yellow Onion; 2 cloves Garlic; 1 tsp Curry Powder; 1 tsp Turmeric; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

Savor a warm, comforting bowl with tender chickpeas and hearty tofu simmered in a creamy, light coconut milk curry sauce infused with aromatic spices. Fresh spinach and a touch of sweet onion bring a burst of color and texture, making this dish both nourishing and flavorful.

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NUTRITION

Protein

33.7g

Fat

21.0g

Carbs

65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

0.75 cup Firm Tofu

0.25 cup Light Coconut Milk

2 cups Fresh Spinach

0.25 cup chopped Yellow Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

1
Drain and rinse the canned chickpeas. Press the firm tofu lightly to remove excess moisture and cut it into cubes.
2
Heat a non-stick pan over medium heat. Add the chopped yellow onion and minced garlic, sautéing until translucent and fragrant.
3
Add the curry powder and turmeric to the pan, stirring for about 30 seconds to release their aromas.
4
Mix in the chickpeas and tofu cubes, stirring gently to coat them with the spices.
5
Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to bubble for 5 minutes so that the flavors meld together.
6
Fold in the fresh spinach and cook just until it wilts, about 2 minutes. Season with salt and pepper to taste.
7
Serve the creamy curry bowl warm, enjoying the blend of spices and textures.