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 bursting with hearty chickpeas, silky tofu, and crisp edamame, simmered in a fragrant blend of spices and light coconut milk. Fresh spinach and diced tomatoes add brightness and texture to this comforting dish – a perfect balance of flavors for a satisfying meal.

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NUTRITION

589kcal
Protein
35.2g
Fat
20.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1/3 cup Lite Coconut Milk

2 cups Baby Spinach

100g Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1/2 tsp Fresh Ginger

1 tsp Cumin

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by draining and rinsing the chickpeas if using canned. Dice the tofu into 1-inch cubes.

  • 2

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

  • 3

    In a medium saucepan, lightly sauté the onion, garlic, and ginger over medium heat until translucent and aromatic.

  • 4

    Stir in the ground cumin and turmeric, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas, diced tomatoes, tofu cubes, and shelled edamame to the pan. Mix well.

  • 6

    Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes to let the flavors meld.

  • 7

    Fold in the baby spinach and simmer for another 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and serve hot.

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 bursting with hearty chickpeas, silky tofu, and crisp edamame, simmered in a fragrant blend of spices and light coconut milk. Fresh spinach and diced tomatoes add brightness and texture to this comforting dish – a perfect balance of flavors for a satisfying meal.

NUTRITION

589kcal
Protein
35.2g
Fat
20.7g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

1/3 cup Lite Coconut Milk

2 cups Baby Spinach

100g Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Diced Tomatoes

1/4 medium Onion

1 clove Garlic

1/2 tsp Fresh Ginger

1 tsp Cumin

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Start by draining and rinsing the chickpeas if using canned. Dice the tofu into 1-inch cubes.

  • 2

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

  • 3

    In a medium saucepan, lightly sauté the onion, garlic, and ginger over medium heat until translucent and aromatic.

  • 4

    Stir in the ground cumin and turmeric, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas, diced tomatoes, tofu cubes, and shelled edamame to the pan. Mix well.

  • 6

    Pour in the lite coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes to let the flavors meld.

  • 7

    Fold in the baby spinach and simmer for another 2 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, adjust spices if needed, and serve hot.