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 vibrant and aromatic curry featuring tender chickpeas, silky tofu, and fresh spinach simmered in a light, creamy coconut sauce infused with tomatoes, garlic, ginger, and warming spices. This hearty dish delivers a comforting blend of textures and flavors with a satisfying balance of protein and calories.

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NUTRITION

531kcal
Protein
31.4g
Fat
23.2g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (123g)

200g Firm Tofu

2 cups Spinach (60g)

0.5 cup Light Coconut Milk (120g)

1 medium Tomato (123g)

0.25 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Grated Ginger (2g)

1 tsp Olive Oil (5g)

Spices (Cumin, Turmeric, Garam Masala, Salt & Pepper)

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PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat. Add the chopped onion and sauté until translucent.

  • 2

    Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

  • 3

    Add diced tomato and your spice blend (cumin, turmeric, and garam masala) along with a pinch of salt and pepper. Sauté for another 2 minutes until the tomato softens.

  • 4

    Incorporate the cooked chickpeas and gently stir to combine with the spiced base.

  • 5

    Cube the firm tofu and add it to the pan. Allow it to warm and slightly brown on the edges.

  • 6

    Pour in the light coconut milk, stirring well to create a creamy sauce. Let the curry simmer for 5 minutes to merge the flavors.

  • 7

    Fold in the fresh spinach leaves, cooking just until wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings if needed. Serve the curry hot, and enjoy the balanced blend of creamy, spicy, and nutritious flavors.

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 vibrant and aromatic curry featuring tender chickpeas, silky tofu, and fresh spinach simmered in a light, creamy coconut sauce infused with tomatoes, garlic, ginger, and warming spices. This hearty dish delivers a comforting blend of textures and flavors with a satisfying balance of protein and calories.

NUTRITION

531kcal
Protein
31.4g
Fat
23.2g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Chickpeas (123g)

200g Firm Tofu

2 cups Spinach (60g)

0.5 cup Light Coconut Milk (120g)

1 medium Tomato (123g)

0.25 medium Onion (25g)

2 cloves Garlic (6g)

1 tsp Grated Ginger (2g)

1 tsp Olive Oil (5g)

Spices (Cumin, Turmeric, Garam Masala, Salt & Pepper)

PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat. Add the chopped onion and sauté until translucent.

  • 2

    Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

  • 3

    Add diced tomato and your spice blend (cumin, turmeric, and garam masala) along with a pinch of salt and pepper. Sauté for another 2 minutes until the tomato softens.

  • 4

    Incorporate the cooked chickpeas and gently stir to combine with the spiced base.

  • 5

    Cube the firm tofu and add it to the pan. Allow it to warm and slightly brown on the edges.

  • 6

    Pour in the light coconut milk, stirring well to create a creamy sauce. Let the curry simmer for 5 minutes to merge the flavors.

  • 7

    Fold in the fresh spinach leaves, cooking just until wilted, about 2 minutes.

  • 8

    Taste and adjust seasonings if needed. Serve the curry hot, and enjoy the balanced blend of creamy, spicy, and nutritious flavors.