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

Enjoy a vibrant, creamy curry featuring tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk and tomato-based sauce spiced with aromatic ginger, garlic, and curry powder. This heartwarming dish delivers a balanced blend of protein and flavor, perfect for a satisfying meal any time of day.

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NUTRITION

589kcal
Protein
36.5g
Fat
18.9g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150g firm tofu

50g extra firm tofu

1/4 cup light coconut milk

2 cups fresh spinach

1/4 medium yellow onion, quartered

2 garlic cloves

1 tsp fresh ginger

1/2 cup canned diced tomatoes

1 tsp curry powder

1 tsp turmeric powder

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a light cooking spray.

  • 2

    Sauté the chopped onion, minced garlic, and grated ginger until fragrant and the onion softens, about 3-4 minutes.

  • 3

    Add the curry powder and turmeric powder, stirring for another 30 seconds to bloom the spices.

  • 4

    Stir in the diced tomatoes and let the mixture simmer for 2 minutes.

  • 5

    Add the drained chickpeas and cubed tofu (both the 150g and the extra 50g portions) into the skillet, gently tossing them with the spice mixture.

  • 6

    Pour in the light coconut milk and allow the curry to cook on a low simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

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

  • 9

    Serve warm and enjoy this creamy, protein-packed curry!

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

Enjoy a vibrant, creamy curry featuring tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk and tomato-based sauce spiced with aromatic ginger, garlic, and curry powder. This heartwarming dish delivers a balanced blend of protein and flavor, perfect for a satisfying meal any time of day.

NUTRITION

589kcal
Protein
36.5g
Fat
18.9g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150g firm tofu

50g extra firm tofu

1/4 cup light coconut milk

2 cups fresh spinach

1/4 medium yellow onion, quartered

2 garlic cloves

1 tsp fresh ginger

1/2 cup canned diced tomatoes

1 tsp curry powder

1 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a light cooking spray.

  • 2

    Sauté the chopped onion, minced garlic, and grated ginger until fragrant and the onion softens, about 3-4 minutes.

  • 3

    Add the curry powder and turmeric powder, stirring for another 30 seconds to bloom the spices.

  • 4

    Stir in the diced tomatoes and let the mixture simmer for 2 minutes.

  • 5

    Add the drained chickpeas and cubed tofu (both the 150g and the extra 50g portions) into the skillet, gently tossing them with the spice mixture.

  • 6

    Pour in the light coconut milk and allow the curry to cook on a low simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 8

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

  • 9

    Serve warm and enjoy this creamy, protein-packed curry!