Creamy Coconut Sweet Potato and Chickpea Curry

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

Creamy Coconut Sweet Potato and Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Sweet Potato and Chickpea Curry

A warming, velvety curry featuring tender sweet potato cubes, hearty chickpeas, and soft tofu simmered in a light coconut sauce spiced with aromatic curry, garlic, and ginger. Finished with a handful of fresh spinach, this dish delivers a satisfying blend of flavors and textures perfect for any meal of the day.

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NUTRITION

588kcal
Protein
32.3g
Fat
16.8g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

0.95 cup cooked Chickpeas (~155g)

1 medium Sweet Potato (114g)

165 grams Extra-firm Tofu

3 tbsp Light Coconut Milk (~45g)

1 cup raw Spinach (30g)

1 clove Garlic

1 tsp grated Ginger

1 tbsp Curry Powder

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PREPARATION

  • 1

    Rinse and roughly mash the chickpeas if desired for a creamier texture, or leave them whole for more bite.

  • 2

    Peel and cube the sweet potato into bite-sized pieces.

  • 3

    Cut the tofu into cubes.

  • 4

    In a medium saucepan, lightly sauté the garlic and grated ginger over medium heat (using a non-stick pan or a splash of water instead of oil to keep calories low) until fragrant.

  • 5

    Add the sweet potato cubes and stir for 2 minutes.

  • 6

    Mix in the chickpeas, tofu cubes, and curry powder, stirring to coat all pieces with the spices.

  • 7

    Pour in the light coconut milk and a splash of water if needed to achieve your desired consistency.

  • 8

    Bring the mixture to a simmer and cover, letting it cook for about 10-12 minutes or until the sweet potatoes are tender.

  • 9

    Stir in the spinach and allow it to wilt, then adjust seasoning with salt if needed.

  • 10

    Serve warm and enjoy your creamy, comforting curry.

Creamy Coconut Sweet Potato and Chickpea Curry

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

Creamy Coconut Sweet Potato and Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Sweet Potato and Chickpea Curry

A warming, velvety curry featuring tender sweet potato cubes, hearty chickpeas, and soft tofu simmered in a light coconut sauce spiced with aromatic curry, garlic, and ginger. Finished with a handful of fresh spinach, this dish delivers a satisfying blend of flavors and textures perfect for any meal of the day.

NUTRITION

588kcal
Protein
32.3g
Fat
16.8g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

0.95 cup cooked Chickpeas (~155g)

1 medium Sweet Potato (114g)

165 grams Extra-firm Tofu

3 tbsp Light Coconut Milk (~45g)

1 cup raw Spinach (30g)

1 clove Garlic

1 tsp grated Ginger

1 tbsp Curry Powder

PREPARATION

  • 1

    Rinse and roughly mash the chickpeas if desired for a creamier texture, or leave them whole for more bite.

  • 2

    Peel and cube the sweet potato into bite-sized pieces.

  • 3

    Cut the tofu into cubes.

  • 4

    In a medium saucepan, lightly sauté the garlic and grated ginger over medium heat (using a non-stick pan or a splash of water instead of oil to keep calories low) until fragrant.

  • 5

    Add the sweet potato cubes and stir for 2 minutes.

  • 6

    Mix in the chickpeas, tofu cubes, and curry powder, stirring to coat all pieces with the spices.

  • 7

    Pour in the light coconut milk and a splash of water if needed to achieve your desired consistency.

  • 8

    Bring the mixture to a simmer and cover, letting it cook for about 10-12 minutes or until the sweet potatoes are tender.

  • 9

    Stir in the spinach and allow it to wilt, then adjust seasoning with salt if needed.

  • 10

    Serve warm and enjoy your creamy, comforting curry.