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 and hearty curry bowl featuring tender chickpeas, crisp baby spinach, and silken tofu bathed in a luxuriously creamy coconut sauce infused with aromatic spices. This satisfying dish offers a perfect balance of protein and flavor, making it ideal for breakfast, lunch, or dinner.

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NUTRITION

602kcal
Protein
34.2g
Fat
16.6g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (approx 240g)

100g firm tofu

1/2 cup light coconut milk (approx 120g)

2 cups baby spinach

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger

1 tbsp tomato paste

1 tsp curry powder

1 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat tofu dry before cutting it into cubes.

  • 2

    Heat a non-stick pan over medium heat and add the chopped half onion. Sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger; sauté for another 1-2 minutes until fragrant.

  • 4

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

  • 5

    Pour in the light coconut milk and add the chickpeas. Stir to combine, and let the curry simmer for 5 minutes so the flavors meld.

  • 6

    Gently fold in the tofu cubes and baby spinach, cooking until the spinach wilts and the tofu warms through, about 2-3 minutes. Season with salt and pepper.

  • 7

    Serve the creamy coconut chickpea and spinach curry bowl warm. Enjoy as a hearty, balanced meal perfect for any time of day.

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 and hearty curry bowl featuring tender chickpeas, crisp baby spinach, and silken tofu bathed in a luxuriously creamy coconut sauce infused with aromatic spices. This satisfying dish offers a perfect balance of protein and flavor, making it ideal for breakfast, lunch, or dinner.

NUTRITION

602kcal
Protein
34.2g
Fat
16.6g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas (approx 240g)

100g firm tofu

1/2 cup light coconut milk (approx 120g)

2 cups baby spinach

1/2 medium yellow onion

2 garlic cloves

1 tsp fresh ginger

1 tbsp tomato paste

1 tsp curry powder

1 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat tofu dry before cutting it into cubes.

  • 2

    Heat a non-stick pan over medium heat and add the chopped half onion. Sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger; sauté for another 1-2 minutes until fragrant.

  • 4

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

  • 5

    Pour in the light coconut milk and add the chickpeas. Stir to combine, and let the curry simmer for 5 minutes so the flavors meld.

  • 6

    Gently fold in the tofu cubes and baby spinach, cooking until the spinach wilts and the tofu warms through, about 2-3 minutes. Season with salt and pepper.

  • 7

    Serve the creamy coconut chickpea and spinach curry bowl warm. Enjoy as a hearty, balanced meal perfect for any time of day.