Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Savor a vibrant, aromatic curry featuring tender chickpeas and silky extra-firm tofu swimming in a luscious, light coconut milk sauce with a medley of fresh spinach, tomato, and aromatic spices. This creamy curry offers a satisfying balance of protein and rich flavors while keeping calories in check.

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NUTRITION

612kcal
Protein
34.5g
Fat
24.9g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra Firm Tofu

1/4 cup Light Coconut Milk (60ml)

2 cups Fresh Spinach

1 small Onion (70g)

1 small Tomato (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1/2 tsp Turmeric

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat them dry.

  • 2

    Press the extra firm tofu lightly and cut it into 1-inch cubes.

  • 3

    Finely chop the onion, dice the tomato, mince the garlic, and grate the fresh ginger.

  • 4

    In a large saucepan over medium heat, add a splash of water or a minimal amount of oil if desired. Sauté the chopped onion until softened, about 3-4 minutes.

  • 5

    Add the garlic, ginger, curry powder, and turmeric to the onions, stirring for another minute until fragrant.

  • 6

    Mix in the diced tomato and allow it to cook down slightly, about 2 minutes.

  • 7

    Stir in the cubed tofu and chickpeas, coating them evenly in the spices.

  • 8

    Pour in the light coconut milk and add the fresh spinach. Simmer the curry for 5-7 minutes, allowing the flavors to meld and the spinach to wilt.

  • 9

    Season with salt and pepper to taste, and remove from heat.

  • 10

    Serve the curry hot, enjoying it as a hearty dinner that balances rich flavors and satisfying protein.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Savor a vibrant, aromatic curry featuring tender chickpeas and silky extra-firm tofu swimming in a luscious, light coconut milk sauce with a medley of fresh spinach, tomato, and aromatic spices. This creamy curry offers a satisfying balance of protein and rich flavors while keeping calories in check.

NUTRITION

612kcal
Protein
34.5g
Fat
24.9g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra Firm Tofu

1/4 cup Light Coconut Milk (60ml)

2 cups Fresh Spinach

1 small Onion (70g)

1 small Tomato (50g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1/2 tsp Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned, and pat them dry.

  • 2

    Press the extra firm tofu lightly and cut it into 1-inch cubes.

  • 3

    Finely chop the onion, dice the tomato, mince the garlic, and grate the fresh ginger.

  • 4

    In a large saucepan over medium heat, add a splash of water or a minimal amount of oil if desired. Sauté the chopped onion until softened, about 3-4 minutes.

  • 5

    Add the garlic, ginger, curry powder, and turmeric to the onions, stirring for another minute until fragrant.

  • 6

    Mix in the diced tomato and allow it to cook down slightly, about 2 minutes.

  • 7

    Stir in the cubed tofu and chickpeas, coating them evenly in the spices.

  • 8

    Pour in the light coconut milk and add the fresh spinach. Simmer the curry for 5-7 minutes, allowing the flavors to meld and the spinach to wilt.

  • 9

    Season with salt and pepper to taste, and remove from heat.

  • 10

    Serve the curry hot, enjoying it as a hearty dinner that balances rich flavors and satisfying protein.