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 vibrant, comforting bowl of creamy coconut chickpea and spinach curry. This dish marries the hearty texture of chickpeas with soft cubes of tofu, bright spinach, and a subtle medley of aromatic spices, all simmered in a light coconut milk base. The result is a flavorful, nutrient-packed meal perfect for any time of day.

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NUTRITION

564kcal
Protein
38.6g
Fat
18.6g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 cup firm tofu, cubed

2 cups raw spinach

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp grated ginger

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

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a dash of your chosen curry spices along with the chopped onion, minced garlic, and grated ginger.

  • 2

    Sauté the aromatics until the onion becomes translucent and fragrant.

  • 3

    Add the cubed tofu and gently brown on all sides, being careful not to break it up.

  • 4

    Mix in the cooked chickpeas and diced tomatoes, stirring to combine.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld.

  • 6

    Stir in the raw spinach and let it wilt into the curry.

  • 7

    Adjust seasoning with additional salt, pepper, or spices as desired.

  • 8

    Serve warm in a bowl and enjoy your nutritious, creamy curry.

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 vibrant, comforting bowl of creamy coconut chickpea and spinach curry. This dish marries the hearty texture of chickpeas with soft cubes of tofu, bright spinach, and a subtle medley of aromatic spices, all simmered in a light coconut milk base. The result is a flavorful, nutrient-packed meal perfect for any time of day.

NUTRITION

564kcal
Protein
38.6g
Fat
18.6g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas

1 cup firm tofu, cubed

2 cups raw spinach

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/4 cup chopped onion

2 cloves garlic, minced

1 tsp grated ginger

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

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a dash of your chosen curry spices along with the chopped onion, minced garlic, and grated ginger.

  • 2

    Sauté the aromatics until the onion becomes translucent and fragrant.

  • 3

    Add the cubed tofu and gently brown on all sides, being careful not to break it up.

  • 4

    Mix in the cooked chickpeas and diced tomatoes, stirring to combine.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld.

  • 6

    Stir in the raw spinach and let it wilt into the curry.

  • 7

    Adjust seasoning with additional salt, pepper, or spices as desired.

  • 8

    Serve warm in a bowl and enjoy your nutritious, creamy curry.