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

A warming, comforting curry featuring tender chickpeas and protein-rich tofu simmered in a light coconut milk sauce with vibrant spinach, tomatoes, and aromatic spices. This dish delivers a harmonious blend of creamy texture, fragrant spices, and a burst of freshness from the greens, perfect for a satisfying meal at any time of day.

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NUTRITION

522kcal
Protein
34.4g
Fat
20.7g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Fresh Tomato, diced

1/4 cup Yellow Onion, chopped

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Ground Cumin

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PREPARATION

  • 1

    Heat the olive oil in a saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and aromatic.

  • 3

    Stir in the curry powder and ground cumin, cooking for about 30 seconds to bloom the spices.

  • 4

    Add the canned chickpeas and chopped tofu to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the light coconut milk along with the diced tomatoes, bringing the mixture to a slight simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes, letting the flavors meld together.

  • 7

    Add the fresh spinach and stir until it wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve hot as a warming meal.

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

A warming, comforting curry featuring tender chickpeas and protein-rich tofu simmered in a light coconut milk sauce with vibrant spinach, tomatoes, and aromatic spices. This dish delivers a harmonious blend of creamy texture, fragrant spices, and a burst of freshness from the greens, perfect for a satisfying meal at any time of day.

NUTRITION

522kcal
Protein
34.4g
Fat
20.7g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Fresh Tomato, diced

1/4 cup Yellow Onion, chopped

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Ground Cumin

PREPARATION

  • 1

    Heat the olive oil in a saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and aromatic.

  • 3

    Stir in the curry powder and ground cumin, cooking for about 30 seconds to bloom the spices.

  • 4

    Add the canned chickpeas and chopped tofu to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the light coconut milk along with the diced tomatoes, bringing the mixture to a slight simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes, letting the flavors meld together.

  • 7

    Add the fresh spinach and stir until it wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning if needed, then serve hot as a warming meal.