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 hearty bowl of fragrant curry featuring tender chickpeas and crisp spinach simmered in a velvety light coconut milk sauce, accented with aromatic spices, fresh tomatoes, and tofu for an extra protein punch. This dish offers a warm, satisfying blend of textures and flavors perfect for any meal.

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NUTRITION

432kcal
Protein
41.7g
Fat
15.3g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (246g)

150 grams Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/4 cup chopped Yellow Onion (40g)

1/2 cup Diced Tomato (120g)

2 cloves Minced Garlic

1 teaspoon grated Fresh Ginger (2g)

1 teaspoon Curry Powder

A pinch of Salt

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Pat them dry and set aside.

  • 2

    Press the tofu lightly and cut into bite-sized cubes.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat and add the chopped onion. Sauté until translucent.

  • 4

    Add minced garlic, grated ginger, and curry powder; stir for about 1 minute until fragrant.

  • 5

    Add the tofu cubes and gently stir, allowing them to absorb the spices for 2 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas. Bring the mixture to a gentle simmer.

  • 7

    Stir in the diced tomatoes and allow the curry to simmer for 5 minutes so that the flavors meld.

  • 8

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes. Season with a pinch of salt.

  • 9

    Taste and adjust seasoning if necessary, then serve warm in a bowl.

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 hearty bowl of fragrant curry featuring tender chickpeas and crisp spinach simmered in a velvety light coconut milk sauce, accented with aromatic spices, fresh tomatoes, and tofu for an extra protein punch. This dish offers a warm, satisfying blend of textures and flavors perfect for any meal.

NUTRITION

432kcal
Protein
41.7g
Fat
15.3g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas (246g)

150 grams Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

2 cups Fresh Spinach (60g)

1/4 cup chopped Yellow Onion (40g)

1/2 cup Diced Tomato (120g)

2 cloves Minced Garlic

1 teaspoon grated Fresh Ginger (2g)

1 teaspoon Curry Powder

A pinch of Salt

PREPARATION

  • 1

    Rinse and drain the canned chickpeas. Pat them dry and set aside.

  • 2

    Press the tofu lightly and cut into bite-sized cubes.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat and add the chopped onion. Sauté until translucent.

  • 4

    Add minced garlic, grated ginger, and curry powder; stir for about 1 minute until fragrant.

  • 5

    Add the tofu cubes and gently stir, allowing them to absorb the spices for 2 minutes.

  • 6

    Pour in the light coconut milk and add the chickpeas. Bring the mixture to a gentle simmer.

  • 7

    Stir in the diced tomatoes and allow the curry to simmer for 5 minutes so that the flavors meld.

  • 8

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes. Season with a pinch of salt.

  • 9

    Taste and adjust seasoning if necessary, then serve warm in a bowl.