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 warming, creamy bowl of golden chickpeas and savory firm tofu simmered in a light coconut curry broth with fresh spinach, aromatic ginger, garlic, and curry spices. This dish offers a luscious texture, vibrant flavors, and a balanced blend of creamy and hearty goodness, making it a perfect choice for a nourishing meal.

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NUTRITION

549kcal
Protein
34.8g
Fat
18.4g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

200g Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Finely dice the quarter onion, mince the garlic cloves, and grate the fresh ginger.

  • 3

    Heat a non-stick skillet over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent and aromatic.

  • 4

    Stir in the curry powder and cook for an additional minute to release its flavors.

  • 5

    Add the chickpeas and tofu cubes to the skillet, stirring to coat them evenly with the spice mixture.

  • 6

    Pour in the light coconut milk and allow the mixture to come to a gentle simmer; let it cook for about 5-7 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the creamy coconut chickpea and spinach curry warm, optionally over a small serving of brown rice or quinoa if extra carbs are desired.

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 warming, creamy bowl of golden chickpeas and savory firm tofu simmered in a light coconut curry broth with fresh spinach, aromatic ginger, garlic, and curry spices. This dish offers a luscious texture, vibrant flavors, and a balanced blend of creamy and hearty goodness, making it a perfect choice for a nourishing meal.

NUTRITION

549kcal
Protein
34.8g
Fat
18.4g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

200g Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Finely dice the quarter onion, mince the garlic cloves, and grate the fresh ginger.

  • 3

    Heat a non-stick skillet over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion becomes translucent and aromatic.

  • 4

    Stir in the curry powder and cook for an additional minute to release its flavors.

  • 5

    Add the chickpeas and tofu cubes to the skillet, stirring to coat them evenly with the spice mixture.

  • 6

    Pour in the light coconut milk and allow the mixture to come to a gentle simmer; let it cook for about 5-7 minutes to meld the flavors.

  • 7

    Fold in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 8

    Serve the creamy coconut chickpea and spinach curry warm, optionally over a small serving of brown rice or quinoa if extra carbs are desired.