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, creamy curry blending tender chickpeas and silky tofu with fresh spinach and a whisper of coconut and warming spices. This dish delights with its rich, layered flavors and comforting texture, perfect for a nourishing meal any time of the day.

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NUTRITION

595kcal
Protein
34g
Fat
18.3g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1/4 cup extra chickpeas (41g)

150g extra firm tofu

1/8 cup light coconut milk (30g)

1/2 cup diced tomatoes (125g)

2 cups raw spinach (60g)

1/2 medium yellow onion (50g)

2 cloves garlic

1 tsp fresh ginger

1/2 tsp coconut oil

Dash of mixed spices (turmeric, cumin, coriander, salt, pepper)

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned varieties. Roughly mash about a quarter of the chickpeas to help thicken the curry.

  • 2

    Press the tofu gently with paper towels, then cut it into small cubes.

  • 3

    Finely dice the half onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a medium saucepan, warm the coconut oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and slightly softened.

  • 5

    Stir in the spices (turmeric, cumin, coriander, salt, and pepper) and let them toast for about 30 seconds.

  • 6

    Add the tofu cubes and stir lightly to coat with the spices and aromatics. Cook for 2-3 minutes.

  • 7

    Pour in the diced tomatoes, coconut milk, and add both the mashed and whole chickpeas. Stir and bring the mixture to a gentle simmer.

  • 8

    Allow the curry to simmer for 7-10 minutes so that the flavors meld. If the curry thickens too much, add a splash of water.

  • 9

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 10

    Taste and adjust seasoning if necessary before serving. Enjoy this creamy, protein-packed curry on its own or with a side of brown rice, if desired.

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, creamy curry blending tender chickpeas and silky tofu with fresh spinach and a whisper of coconut and warming spices. This dish delights with its rich, layered flavors and comforting texture, perfect for a nourishing meal any time of the day.

NUTRITION

595kcal
Protein
34g
Fat
18.3g
Carbs
80.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1/4 cup extra chickpeas (41g)

150g extra firm tofu

1/8 cup light coconut milk (30g)

1/2 cup diced tomatoes (125g)

2 cups raw spinach (60g)

1/2 medium yellow onion (50g)

2 cloves garlic

1 tsp fresh ginger

1/2 tsp coconut oil

Dash of mixed spices (turmeric, cumin, coriander, salt, pepper)

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned varieties. Roughly mash about a quarter of the chickpeas to help thicken the curry.

  • 2

    Press the tofu gently with paper towels, then cut it into small cubes.

  • 3

    Finely dice the half onion, mince the garlic, and grate or finely chop the ginger.

  • 4

    In a medium saucepan, warm the coconut oil over medium heat. Sauté the onion, garlic, and ginger until fragrant and slightly softened.

  • 5

    Stir in the spices (turmeric, cumin, coriander, salt, and pepper) and let them toast for about 30 seconds.

  • 6

    Add the tofu cubes and stir lightly to coat with the spices and aromatics. Cook for 2-3 minutes.

  • 7

    Pour in the diced tomatoes, coconut milk, and add both the mashed and whole chickpeas. Stir and bring the mixture to a gentle simmer.

  • 8

    Allow the curry to simmer for 7-10 minutes so that the flavors meld. If the curry thickens too much, add a splash of water.

  • 9

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 10

    Taste and adjust seasoning if necessary before serving. Enjoy this creamy, protein-packed curry on its own or with a side of brown rice, if desired.