Creamy Chickpea and Spinach Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor a luscious creamy curry featuring tender chickpeas and soft cubes of tofu simmered in a fragrant blend of spices, light coconut milk, and a touch of tangy Greek yogurt. Fresh spinach and tomatoes add brightness and color, making this dish a hearty yet clean meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

626kcal
Protein
40.6g
Fat
20.7g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned)

150 grams Firm Tofu

100 ml Light Coconut Milk

1/4 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

1 medium Tomato

1/2 medium Onion

2 cloves Garlic

1 inch piece Ginger

1 tsp Cumin

1 tsp Turmeric

1 tsp Garam Masala

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned variety. Cut the tofu into 1-cm cubes.

  • 2

    Dice the tomato and onion, mince the garlic, and grate the ginger.

  • 3

    In a large pan, heat a light spray of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until softened.

  • 4

    Stir in the cumin, turmeric, and garam masala, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas and tofu to the pan and gently stir to coat with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes to meld the flavors.

  • 7

    Stir in the tomato and fresh spinach. Cook until the spinach wilts and the tomato softens slightly, about 2-3 minutes.

  • 8

    Remove the pan from heat and stir in the nonfat Greek yogurt to add creaminess.

  • 9

    Season with salt and pepper to taste. Serve warm and enjoy your creamy chickpea and spinach curry.

Creamy Chickpea and Spinach Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor a luscious creamy curry featuring tender chickpeas and soft cubes of tofu simmered in a fragrant blend of spices, light coconut milk, and a touch of tangy Greek yogurt. Fresh spinach and tomatoes add brightness and color, making this dish a hearty yet clean meal perfect for any time of day.

NUTRITION

626kcal
Protein
40.6g
Fat
20.7g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned)

150 grams Firm Tofu

100 ml Light Coconut Milk

1/4 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

1 medium Tomato

1/2 medium Onion

2 cloves Garlic

1 inch piece Ginger

1 tsp Cumin

1 tsp Turmeric

1 tsp Garam Masala

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned variety. Cut the tofu into 1-cm cubes.

  • 2

    Dice the tomato and onion, mince the garlic, and grate the ginger.

  • 3

    In a large pan, heat a light spray of oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until softened.

  • 4

    Stir in the cumin, turmeric, and garam masala, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas and tofu to the pan and gently stir to coat with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes to meld the flavors.

  • 7

    Stir in the tomato and fresh spinach. Cook until the spinach wilts and the tomato softens slightly, about 2-3 minutes.

  • 8

    Remove the pan from heat and stir in the nonfat Greek yogurt to add creaminess.

  • 9

    Season with salt and pepper to taste. Serve warm and enjoy your creamy chickpea and spinach curry.