Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

Enjoy a warming, aromatic chickpea and spinach curry bursting with vibrant spices and a light creaminess from coconut milk. This hearty dish marries protein-packed chickpeas and tofu with nutrient-rich spinach and tomatoes for a balanced meal that comforts and energizes.

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NUTRITION

635kcal
Protein
37.2g
Fat
24.3g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

2 cups Spinach, raw

200 grams Firm Tofu

1 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/2 medium Yellow Onion

2 cloves Garlic

1 tbsp Fresh Ginger

2 tsp Mixed Spices (Turmeric, Cumin, Coriander, Red Chili Powder, Garam Masala)

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat.

  • 2

    Add the chopped half onion, minced garlic, and grated ginger. Sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the mixed spices and let them toast for about 30 seconds to release their aromas.

  • 4

    Add the diced tomatoes and let simmer for 2 minutes.

  • 5

    Gently stir in the chickpeas and let the mixture simmer for another 3 minutes so that the flavors meld.

  • 6

    Cube the tofu into bite-size pieces and add to the pan along with the light coconut milk. Stir well.

  • 7

    Bring the curry to a gentle simmer and then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasonings if needed. If you prefer a thicker curry, let it simmer a bit longer to reduce the sauce.

  • 9

    Serve hot and enjoy the hearty flavors of your homemade chickpea and spinach curry.

Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

Enjoy a warming, aromatic chickpea and spinach curry bursting with vibrant spices and a light creaminess from coconut milk. This hearty dish marries protein-packed chickpeas and tofu with nutrient-rich spinach and tomatoes for a balanced meal that comforts and energizes.

NUTRITION

635kcal
Protein
37.2g
Fat
24.3g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

2 cups Spinach, raw

200 grams Firm Tofu

1 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/2 medium Yellow Onion

2 cloves Garlic

1 tbsp Fresh Ginger

2 tsp Mixed Spices (Turmeric, Cumin, Coriander, Red Chili Powder, Garam Masala)

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat.

  • 2

    Add the chopped half onion, minced garlic, and grated ginger. Sauté until the onion softens, about 3-4 minutes.

  • 3

    Stir in the mixed spices and let them toast for about 30 seconds to release their aromas.

  • 4

    Add the diced tomatoes and let simmer for 2 minutes.

  • 5

    Gently stir in the chickpeas and let the mixture simmer for another 3 minutes so that the flavors meld.

  • 6

    Cube the tofu into bite-size pieces and add to the pan along with the light coconut milk. Stir well.

  • 7

    Bring the curry to a gentle simmer and then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasonings if needed. If you prefer a thicker curry, let it simmer a bit longer to reduce the sauce.

  • 9

    Serve hot and enjoy the hearty flavors of your homemade chickpea and spinach curry.