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 the warmth of a comforting curry where tender chickpeas and silky tofu are bathed in a creamy, spiced coconut sauce, complemented by fresh spinach and vibrant tomatoes. This dish is a delightful balance of heartiness and freshness, perfect any time of day.

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NUTRITION

620kcal
Protein
37.1g
Fat
26.5g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (drained)

1 cup firm tofu (cubed)

2 cups fresh spinach

1/3 cup coconut milk

1 medium tomato (chopped)

1/2 medium onion (sliced)

2 cloves garlic (minced)

1 tsp grated ginger

1 tsp coconut oil

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 tsp coriander powder

1 pinch chili powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat coconut oil in a large pan over medium heat.

  • 2

    Sauté sliced onion until softened, then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  • 3

    Stir in turmeric, cumin, coriander, and chili powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cubed tofu and gently sauté for 3-4 minutes to lightly brown the edges.

  • 5

    Mix in the chickpeas and chopped tomato, stirring well to coat with the spice mixture.

  • 6

    Pour in the coconut milk and bring to a gentle simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste, and serve warm.

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 the warmth of a comforting curry where tender chickpeas and silky tofu are bathed in a creamy, spiced coconut sauce, complemented by fresh spinach and vibrant tomatoes. This dish is a delightful balance of heartiness and freshness, perfect any time of day.

NUTRITION

620kcal
Protein
37.1g
Fat
26.5g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas (drained)

1 cup firm tofu (cubed)

2 cups fresh spinach

1/3 cup coconut milk

1 medium tomato (chopped)

1/2 medium onion (sliced)

2 cloves garlic (minced)

1 tsp grated ginger

1 tsp coconut oil

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 tsp coriander powder

1 pinch chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat coconut oil in a large pan over medium heat.

  • 2

    Sauté sliced onion until softened, then add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  • 3

    Stir in turmeric, cumin, coriander, and chili powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the cubed tofu and gently sauté for 3-4 minutes to lightly brown the edges.

  • 5

    Mix in the chickpeas and chopped tomato, stirring well to coat with the spice mixture.

  • 6

    Pour in the coconut milk and bring to a gentle simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 8

    Season with salt and pepper to taste, and serve warm.