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 this vibrant, creamy chickpea and spinach curry that blends rich, savory spices with tender chickpeas and silky tofu. The light coconut milk and tomatoes provide a luscious sauce that complements the fresh greens, making it a satisfying meal any time of the day.

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NUTRITION

576kcal
Protein
35.2g
Fat
20.9g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (125g)

1/4 medium Yellow Onion (25g)

2 cloves Garlic (6g)

1/2 Tbsp Fresh Ginger (5g)

1 tsp Coconut Oil

1/2 tsp Turmeric Powder

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the coconut oil.

  • 2

    Sauté the finely chopped onion until it begins to soften, then add minced garlic and grated ginger. Cook for another minute until fragrant.

  • 3

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

  • 4

    Add the drained chickpeas and gently stir to coat them with the spiced mixture.

  • 5

    Cube the firm tofu and add it to the pan, letting it warm through for 2-3 minutes.

  • 6

    Pour in the diced tomatoes and light coconut milk. Stir gently to combine all ingredients.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Season with salt and pepper to taste and let the curry simmer for an additional 3-5 minutes for flavors to meld.

  • 9

    Serve hot, and enjoy your creamy, hearty chickpea and spinach 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 this vibrant, creamy chickpea and spinach curry that blends rich, savory spices with tender chickpeas and silky tofu. The light coconut milk and tomatoes provide a luscious sauce that complements the fresh greens, making it a satisfying meal any time of the day.

NUTRITION

576kcal
Protein
35.2g
Fat
20.9g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/2 cup Diced Tomatoes (125g)

1/4 medium Yellow Onion (25g)

2 cloves Garlic (6g)

1/2 Tbsp Fresh Ginger (5g)

1 tsp Coconut Oil

1/2 tsp Turmeric Powder

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the coconut oil.

  • 2

    Sauté the finely chopped onion until it begins to soften, then add minced garlic and grated ginger. Cook for another minute until fragrant.

  • 3

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

  • 4

    Add the drained chickpeas and gently stir to coat them with the spiced mixture.

  • 5

    Cube the firm tofu and add it to the pan, letting it warm through for 2-3 minutes.

  • 6

    Pour in the diced tomatoes and light coconut milk. Stir gently to combine all ingredients.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Season with salt and pepper to taste and let the curry simmer for an additional 3-5 minutes for flavors to meld.

  • 9

    Serve hot, and enjoy your creamy, hearty chickpea and spinach curry.