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

Enjoy a hearty and vibrant curry featuring tender chickpeas, protein-packed tofu, and savory lentils simmered in a rich, light coconut milk broth with fresh spinach and aromatic spices. This dish is a comforting, nutrient-dense meal perfect for breakfast, lunch, or dinner, offering a delicious balance of flavors and textures.

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NUTRITION

565kcal
Protein
31.7g
Fat
22.6g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

4 ounces firm Tofu, cubed

2 cups fresh Spinach

1/3 cup light Coconut Milk

1 small Onion, diced

1/2 cup diced Tomatoes

2 garlic cloves, minced

1 teaspoon fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    In a medium saucepan, heat a small amount of water or a light oil substitute over medium heat, then add the diced onion and sauté until translucent.

  • 2

    Stir in the minced garlic, grated ginger, curry powder, and ground cumin; cook for about 1 minute until fragrant.

  • 3

    Add the cubed tofu and gently stir to lightly coat with the spices.

  • 4

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

  • 5

    Stir in the diced tomatoes, cooked chickpeas, and cooked lentils. Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy this nourishing, creamy, and protein-packed curry.

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

Enjoy a hearty and vibrant curry featuring tender chickpeas, protein-packed tofu, and savory lentils simmered in a rich, light coconut milk broth with fresh spinach and aromatic spices. This dish is a comforting, nutrient-dense meal perfect for breakfast, lunch, or dinner, offering a delicious balance of flavors and textures.

NUTRITION

565kcal
Protein
31.7g
Fat
22.6g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

4 ounces firm Tofu, cubed

2 cups fresh Spinach

1/3 cup light Coconut Milk

1 small Onion, diced

1/2 cup diced Tomatoes

2 garlic cloves, minced

1 teaspoon fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    In a medium saucepan, heat a small amount of water or a light oil substitute over medium heat, then add the diced onion and sauté until translucent.

  • 2

    Stir in the minced garlic, grated ginger, curry powder, and ground cumin; cook for about 1 minute until fragrant.

  • 3

    Add the cubed tofu and gently stir to lightly coat with the spices.

  • 4

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

  • 5

    Stir in the diced tomatoes, cooked chickpeas, and cooked lentils. Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy this nourishing, creamy, and protein-packed curry.