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

Enjoy a vibrant and aromatic curry that blends tender chickpeas with silky tofu and fresh spinach in a subtly spiced, creamy tomato-coconut sauce. This dish is a delight with a perfect balance of warming spices and a touch of creaminess, making it an excellent meal for a satisfying dinner.

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NUTRITION

517kcal
Protein
32.7g
Fat
16.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1 small yellow onion

2 garlic cloves

1 tablespoon tomato paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Pinch of salt

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PREPARATION

  • 1

    Drain and rinse the chickpeas; set aside.

  • 2

    Cube the tofu into bite-sized pieces.

  • 3

    Finely chop the onion and garlic.

  • 4

    In a medium saucepan, sauté the onion and garlic over medium heat until soft and fragrant.

  • 5

    Stir in the tomato paste, ground turmeric, cumin, and coriander, cooking for about 1 minute until the spices release their aroma.

  • 6

    Add the cubed tofu and chickpeas to the pan, stirring well to coat them in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 8

    Fold in the fresh spinach, allowing it to wilt and incorporate into the curry.

  • 9

    Season with a pinch of salt, adjust spices if needed, and simmer for an additional 3-5 minutes.

  • 10

    Serve hot, and enjoy this flavorful, protein-packed 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

Enjoy a vibrant and aromatic curry that blends tender chickpeas with silky tofu and fresh spinach in a subtly spiced, creamy tomato-coconut sauce. This dish is a delight with a perfect balance of warming spices and a touch of creaminess, making it an excellent meal for a satisfying dinner.

NUTRITION

517kcal
Protein
32.7g
Fat
16.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1 small yellow onion

2 garlic cloves

1 tablespoon tomato paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Pinch of salt

PREPARATION

  • 1

    Drain and rinse the chickpeas; set aside.

  • 2

    Cube the tofu into bite-sized pieces.

  • 3

    Finely chop the onion and garlic.

  • 4

    In a medium saucepan, sauté the onion and garlic over medium heat until soft and fragrant.

  • 5

    Stir in the tomato paste, ground turmeric, cumin, and coriander, cooking for about 1 minute until the spices release their aroma.

  • 6

    Add the cubed tofu and chickpeas to the pan, stirring well to coat them in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 8

    Fold in the fresh spinach, allowing it to wilt and incorporate into the curry.

  • 9

    Season with a pinch of salt, adjust spices if needed, and simmer for an additional 3-5 minutes.

  • 10

    Serve hot, and enjoy this flavorful, protein-packed curry.