YOUR SOLIN GENERATED RECIPE
Creamy Chickpea and Spinach Curry
A vibrant, creamy curry featuring hearty chickpeas and tender cubes of firm tofu accented with fresh spinach, aromatic ginger, garlic, and a blend of warming spices. This balanced dish is finished with a silky swirl of nonfat Greek yogurt and a hint of light coconut milk, delivering a deliciously satisfying meal.
INGREDIENTS
1 cup Canned Chickpeas (drained)
150 grams Firm Tofu (cubed)
1/2 cup Nonfat Greek Yogurt
1 cup Fresh Spinach
1/4 cup Light Coconut Milk
1/4 cup diced Onion
2 cloves Garlic
1 teaspoon Fresh Ginger (grated)
2 tablespoons Tomato Paste
2 teaspoons Curry Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
PREPARATION
Prepare all ingredients by draining and rinsing the chickpeas, dicing the onion, mincing garlic, grating ginger, and cutting the tofu into cubes.
Heat a non-stick pan over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.
Add the cubed tofu to the pan and lightly stir-fry for 3-4 minutes to allow it to absorb flavors.
Stir in the tomato paste and curry powder, cooking for an additional minute until the spices are fragrant.
Add the chickpeas and light coconut milk to the pan. Stir well, then reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld.
Fold in the fresh spinach and let it wilt into the curry, which should take about 1-2 minutes.
Remove the pan from the heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Season with salt and black pepper to taste.
Serve warm, enjoying your balanced and flavorful Creamy Chickpea and Spinach Curry.