Name: Creamy Coconut Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (240g); 150g Firm Tofu; 1/4 cup Light Coconut Milk (60g); 2 cups Spinach (60g); 1 medium Tomato (123g); 1/4 medium Onion (25g); 1 tsp Coconut Oil (5g); 2 cloves Garlic; 1 tsp Fresh Ginger

Creamy Coconut Chickpea and Spinach Curry

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

Enjoy a vibrant, aromatic curry featuring hearty chickpeas and silky tofu bathed in a creamy light coconut milk sauce. Fresh spinach and tomato add brightness, while a medley of onion, garlic, and ginger deepen the savory base for a satisfying meal.

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NUTRITION

Protein

35g

Fat

24.8g

Carbs

63.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (240g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60g)

2 cups Spinach (60g)

1 medium Tomato (123g)

1/4 medium Onion (25g)

1 tsp Coconut Oil (5g)

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

1
Heat the coconut oil in a medium saucepan over medium heat.
2
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.
3
Stir in the diced tomato and cook for a couple of minutes until slightly softened.
4
Add the chickpeas and gently stir to combine with the aromatics.
5
Fold in the cubed tofu and pour in the light coconut milk. Allow the mixture to come to a gentle simmer.
6
Toss in the spinach and let it wilt into the curry, stirring occasionally.
7
Simmer the curry for about 10 minutes to meld the flavors. Season with salt and pepper to taste if desired.
8
Serve warm and enjoy your creamy coconut chickpea and spinach curry.