YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry
Savor the rich, flavorful notes of this creamy coconut chickpea and spinach curry, where hearty chickpeas and protein-packed tofu mingle with vibrant spinach and aromatic spices in a luscious light coconut milk sauce. Perfectly balanced for a nutritious dinner, each spoonful delivers a warm, comforting blend of textures and flavors that satisfy without weighing you down.
INGREDIENTS
1 cup Chickpeas (cooked)
200 grams Firm Tofu
1/2 cup Light Coconut Milk
2 cups Fresh Spinach
1/4 medium Yellow Onion
2 Garlic Cloves
1 teaspoon Fresh Ginger (minced)
1/2 cup Diced Tomatoes
1 teaspoon Olive Oil
1 teaspoon Turmeric Powder
1 teaspoon Cumin Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Heat olive oil in a medium saucepan over medium heat and add the finely chopped onion. Sauté until softened and translucent.
Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
Add the turmeric and cumin powder, stirring to coat the onions and release their flavors.
Mix in the diced tomatoes and allow them to simmer for 2-3 minutes to meld with the spices.
Gently fold in the chickpeas and cubed tofu, ensuring they are evenly coated in the spice mixture.
Pour in the light coconut milk and bring the curry to a gentle simmer. Allow it to cook for 5 minutes so the flavors can integrate.
Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
Serve the curry warm, enjoying its creamy, hearty texture and aromatic spice blend.