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

A vibrant and creamy curry bowl bursting with hearty chickpeas, silky tofu, fresh spinach, and a touch of aromatic spices. This dish melds the tropical sweetness of coconut with the warm depth of curry, creating a balanced, filling meal that's both comforting and energizing.

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NUTRITION

594kcal
Protein
36.4g
Fat
22.8g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200 grams Extra Firm Tofu

3 cups Spinach (90g)

1/4 cup Light Coconut Milk (60g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Tomato Paste

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Dice the onion and sauté with minced garlic and grated ginger until softened and fragrant.

  • 2

    Add the tomato paste and curry powder to the skillet, stirring for about a minute to release the spices’ flavors.

  • 3

    Cube the extra firm tofu and drain the chickpeas if necessary. Add both tofu and chickpeas to the skillet, gently stirring to coat with the spice mixture.

  • 4

    Pour in the light coconut milk and bring the mixture to a simmer, allowing it to thicken slightly for about 3-4 minutes.

  • 5

    Stir in the fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry hot in a bowl, enjoying the creamy, aromatic flavors.

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

A vibrant and creamy curry bowl bursting with hearty chickpeas, silky tofu, fresh spinach, and a touch of aromatic spices. This dish melds the tropical sweetness of coconut with the warm depth of curry, creating a balanced, filling meal that's both comforting and energizing.

NUTRITION

594kcal
Protein
36.4g
Fat
22.8g
Carbs
64.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200 grams Extra Firm Tofu

3 cups Spinach (90g)

1/4 cup Light Coconut Milk (60g)

1/2 medium Yellow Onion (55g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Tomato Paste

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Dice the onion and sauté with minced garlic and grated ginger until softened and fragrant.

  • 2

    Add the tomato paste and curry powder to the skillet, stirring for about a minute to release the spices’ flavors.

  • 3

    Cube the extra firm tofu and drain the chickpeas if necessary. Add both tofu and chickpeas to the skillet, gently stirring to coat with the spice mixture.

  • 4

    Pour in the light coconut milk and bring the mixture to a simmer, allowing it to thicken slightly for about 3-4 minutes.

  • 5

    Stir in the fresh spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper to taste.

  • 6

    Serve the curry hot in a bowl, enjoying the creamy, aromatic flavors.