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

Enjoy a comforting bowl of vibrant curry bursting with tender chickpeas, silky tofu, and fresh spinach steeped in a light, creamy coconut broth enriched with aromatic spices and a hit of tangy diced tomatoes. This dish perfectly balances rich flavors with a clean ingredient list to fuel your day.

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NUTRITION

499kcal
Protein
36.7g
Fat
15.5g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Firm Tofu

1/4 cup Lite Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (124g)

1/4 medium Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Curry Powder

1 tsp Ground Cumin

1/4 cup Water (60g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil if needed.

  • 2

    Sauté the diced onion with minced garlic and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and ground cumin to toast the spices for about 30 seconds.

  • 4

    Add the cooked chickpeas and gently stir to combine with the spices.

  • 5

    Pour in the lite coconut milk and water, then add the diced tomatoes. Allow the mixture to simmer for 3-4 minutes so the flavors meld.

  • 6

    Fold in the firm tofu (cubed) and fresh spinach, stirring carefully to avoid breaking the tofu.

  • 7

    Simmer for another 3-4 minutes until the spinach wilts slightly and the tofu heats through.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the curry bowl warm, enjoying the creamy, aromatic, and satisfying flavors in every bite.

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

Enjoy a comforting bowl of vibrant curry bursting with tender chickpeas, silky tofu, and fresh spinach steeped in a light, creamy coconut broth enriched with aromatic spices and a hit of tangy diced tomatoes. This dish perfectly balances rich flavors with a clean ingredient list to fuel your day.

NUTRITION

499kcal
Protein
36.7g
Fat
15.5g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

150g Firm Tofu

1/4 cup Lite Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/2 cup Diced Tomatoes (124g)

1/4 medium Onion, diced (40g)

1 clove Garlic, minced (3g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Curry Powder

1 tsp Ground Cumin

1/4 cup Water (60g)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly spray with cooking oil if needed.

  • 2

    Sauté the diced onion with minced garlic and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and ground cumin to toast the spices for about 30 seconds.

  • 4

    Add the cooked chickpeas and gently stir to combine with the spices.

  • 5

    Pour in the lite coconut milk and water, then add the diced tomatoes. Allow the mixture to simmer for 3-4 minutes so the flavors meld.

  • 6

    Fold in the firm tofu (cubed) and fresh spinach, stirring carefully to avoid breaking the tofu.

  • 7

    Simmer for another 3-4 minutes until the spinach wilts slightly and the tofu heats through.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the curry bowl warm, enjoying the creamy, aromatic, and satisfying flavors in every bite.