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

A vibrant, aromatic curry that combines hearty chickpeas with silky tofu and crisp edamame in a light, creamy coconut sauce. Infused with warm spices, fresh ginger, garlic, and tender spinach, this colorful dish delivers a satisfying balance of protein and fiber, perfect for any meal of the day.

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NUTRITION

601kcal
Protein
34g
Fat
17.6g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

100 grams Firm Tofu

50 grams Shelled Edamame

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, minced

1 tablespoon Curry Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the diced onion, minced garlic, and ginger until the onion softens, about 3-4 minutes.

  • 3

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

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to break down.

  • 5

    Mix in the canned chickpeas, stirring to coat them in the spiced mixture.

  • 6

    Gently add the cubed tofu and shelled edamame, stirring carefully to avoid breaking the tofu.

  • 7

    Pour in the light coconut milk and bring the curry to a simmer.

  • 8

    Allow the curry to cook for 5-7 minutes so the flavors meld together.

  • 9

    Fold in the fresh spinach and let it wilt, about 2 minutes. Season with salt and pepper to taste.

  • 10

    Serve hot, enjoying this hearty and flavorsome curry on its own or with a side of your favorite whole grain.

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

A vibrant, aromatic curry that combines hearty chickpeas with silky tofu and crisp edamame in a light, creamy coconut sauce. Infused with warm spices, fresh ginger, garlic, and tender spinach, this colorful dish delivers a satisfying balance of protein and fiber, perfect for any meal of the day.

NUTRITION

601kcal
Protein
34g
Fat
17.6g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

100 grams Firm Tofu

50 grams Shelled Edamame

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, minced

1 tablespoon Curry Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the diced onion, minced garlic, and ginger until the onion softens, about 3-4 minutes.

  • 3

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

  • 4

    Add the diced tomatoes and cook for another 2 minutes until they begin to break down.

  • 5

    Mix in the canned chickpeas, stirring to coat them in the spiced mixture.

  • 6

    Gently add the cubed tofu and shelled edamame, stirring carefully to avoid breaking the tofu.

  • 7

    Pour in the light coconut milk and bring the curry to a simmer.

  • 8

    Allow the curry to cook for 5-7 minutes so the flavors meld together.

  • 9

    Fold in the fresh spinach and let it wilt, about 2 minutes. Season with salt and pepper to taste.

  • 10

    Serve hot, enjoying this hearty and flavorsome curry on its own or with a side of your favorite whole grain.