Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A vibrant, hearty curry featuring protein-packed chickpeas and firm tofu simmered in a silky light coconut milk and tomato broth, enriched with aromatic ginger, garlic, and curry spices, and finished with fresh spinach for a burst of color and nutrition.

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NUTRITION

576kcal
Protein
35.5g
Fat
23.3g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu

2 cups Spinach

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp grated Ginger

1 tsp Curry Powder

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or light oil if needed.

  • 2

    Dice the onion, mince the garlic, and grate the ginger. Sauté the onion until soft and translucent, then add garlic and ginger; cook for about 1 minute until fragrant.

  • 3

    Add the curry powder and stir well to combine with the aromatics.

  • 4

    Cube the firm tofu into bite-size pieces and add them to the pan, cooking for 2-3 minutes to lightly brown the edges.

  • 5

    Stir in the chickpeas, diced tomatoes, and light coconut milk, bringing the mixture to a gentle simmer.

  • 6

    Let the curry cook for about 8-10 minutes, allowing the flavors to meld and the tofu to absorb the curry spices.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this creamy, protein-rich curry.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A vibrant, hearty curry featuring protein-packed chickpeas and firm tofu simmered in a silky light coconut milk and tomato broth, enriched with aromatic ginger, garlic, and curry spices, and finished with fresh spinach for a burst of color and nutrition.

NUTRITION

576kcal
Protein
35.5g
Fat
23.3g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Firm Tofu

2 cups Spinach

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

1 tsp grated Ginger

1 tsp Curry Powder

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or light oil if needed.

  • 2

    Dice the onion, mince the garlic, and grate the ginger. Sauté the onion until soft and translucent, then add garlic and ginger; cook for about 1 minute until fragrant.

  • 3

    Add the curry powder and stir well to combine with the aromatics.

  • 4

    Cube the firm tofu into bite-size pieces and add them to the pan, cooking for 2-3 minutes to lightly brown the edges.

  • 5

    Stir in the chickpeas, diced tomatoes, and light coconut milk, bringing the mixture to a gentle simmer.

  • 6

    Let the curry cook for about 8-10 minutes, allowing the flavors to meld and the tofu to absorb the curry spices.

  • 7

    Fold in the fresh spinach and cook just until wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this creamy, protein-rich curry.