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 velvety, aromatic curry bowl where tender chickpeas and silky tofu mingle with fresh spinach in a fragrant coconut-infused tomato base. This vibrant dish delivers a satisfying blend of creamy texture and bold spices for a comforting meal any time of day.

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NUTRITION

577kcal
Protein
33.3g
Fat
19.2g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (approx. 200g)

125g Firm Tofu

1/4 cup Light Coconut Milk (approx. 60ml)

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned; set aside.

  • 2

    Press the tofu gently to remove excess water, then dice into 1/2-inch cubes.

  • 3

    Heat olive oil in a saucepan over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until the onion softens and becomes translucent.

  • 4

    Stir in the curry powder and cook for another minute to release its aroma.

  • 5

    Add the chickpeas and tofu cubes to the pan, tossing to coat with the spices.

  • 6

    Pour in the crushed tomatoes and light coconut milk, stirring well to combine. Allow the mixture to come to a simmer.

  • 7

    Reduce heat and let the curry simmer for about 7-10 minutes, so the flavors blend and the tofu absorbs the spices.

  • 8

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

  • 9

    Serve warm in a bowl, enjoying the creamy, fragrant, and heartwarming 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

Enjoy a velvety, aromatic curry bowl where tender chickpeas and silky tofu mingle with fresh spinach in a fragrant coconut-infused tomato base. This vibrant dish delivers a satisfying blend of creamy texture and bold spices for a comforting meal any time of day.

NUTRITION

577kcal
Protein
33.3g
Fat
19.2g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas (approx. 200g)

125g Firm Tofu

1/4 cup Light Coconut Milk (approx. 60ml)

2 cups Fresh Spinach

1/4 medium Yellow Onion

2 cloves Garlic

1/2 cup Crushed Tomatoes

1 tsp Olive Oil

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned; set aside.

  • 2

    Press the tofu gently to remove excess water, then dice into 1/2-inch cubes.

  • 3

    Heat olive oil in a saucepan over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until the onion softens and becomes translucent.

  • 4

    Stir in the curry powder and cook for another minute to release its aroma.

  • 5

    Add the chickpeas and tofu cubes to the pan, tossing to coat with the spices.

  • 6

    Pour in the crushed tomatoes and light coconut milk, stirring well to combine. Allow the mixture to come to a simmer.

  • 7

    Reduce heat and let the curry simmer for about 7-10 minutes, so the flavors blend and the tofu absorbs the spices.

  • 8

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

  • 9

    Serve warm in a bowl, enjoying the creamy, fragrant, and heartwarming flavors.