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

A hearty and aromatic curry bowl combining creamy light coconut milk with protein-rich chickpeas and tofu, nestled among tender spinach and infused with warming spices. This vibrant dish delivers a balanced mix of protein, fiber, and healthy fats, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

619kcal
Protein
34.3g
Fat
24.1g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

0.75 cup cubed Firm Tofu

0.5 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and let it toast for about 30 seconds to release its aroma.

  • 4

    Add the cooked chickpeas and cubed tofu to the pan, stirring gently to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.

  • 6

    Fold in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the curry bowl warm, and enjoy the creamy, spicy blend of flavors.

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

A hearty and aromatic curry bowl combining creamy light coconut milk with protein-rich chickpeas and tofu, nestled among tender spinach and infused with warming spices. This vibrant dish delivers a balanced mix of protein, fiber, and healthy fats, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

619kcal
Protein
34.3g
Fat
24.1g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

0.75 cup cubed Firm Tofu

0.5 cup Light Coconut Milk

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped yellow onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and let it toast for about 30 seconds to release its aroma.

  • 4

    Add the cooked chickpeas and cubed tofu to the pan, stirring gently to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.

  • 6

    Fold in the fresh spinach and cook until it wilts, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the curry bowl warm, and enjoy the creamy, spicy blend of flavors.