Name: Creamy Coconut Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked chickpeas (240g); 150g firm tofu; 1/2 cup lite coconut milk (120g); 2 cups fresh spinach; 1 small yellow onion; 2 cloves garlic; 1 cup diced tomatoes; 1 tsp olive oil; 1 tsp curry powder; Salt and pepper to taste

Creamy Coconut Chickpea and Spinach Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, aromatic curry featuring hearty chickpeas and savory tofu in a silky, light coconut sauce enriched with tender spinach and a blend of warming spices. This dish is comforting yet bright, making it a perfect balanced meal any time of the day.

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NUTRITION

Protein

35.8g

Fat

24.4g

Carbs

69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (240g)

150g firm tofu

1/2 cup lite coconut milk (120g)

2 cups fresh spinach

1 small yellow onion

2 cloves garlic

1 cup diced tomatoes

1 tsp olive oil

1 tsp curry powder

Salt and pepper to taste

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PREPARATION

1
Heat the olive oil in a medium pan over medium heat.
2
Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.
3
Stir in minced garlic and curry powder and cook for another minute until fragrant.
4
Add the diced tomatoes and allow them to simmer for 2 minutes.
5
Mix in the cooked chickpeas and gently stir to combine with the spiced tomato mixture.
6
Cube the firm tofu and add it to the pan, stirring carefully to avoid breaking it up too much.
7
Pour in the lite coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes.
8
Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
9
Remove from heat and serve warm. Enjoy your creamy coconut chickpea and spinach curry!