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

Savor the warmth of a vibrant curry that melds tender chickpeas, silky tofu, and fresh spinach in a rich, creamy coconut sauce. Infused with aromatic ginger, garlic, and curry spices, this dish is perfectly balanced with a side of fluffy quinoa, promising a delightful and nourishing meal experience.

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NUTRITION

649kcal
Protein
34.1g
Fat
22.9g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

100 g Extra-firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 cup Cooked Quinoa

1/3 cup Chopped Yellow Onion

2 cloves Minced Garlic

1 tsp Grated Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and sauté the chopped onions until they become soft and translucent.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds to release their aromas.

  • 3

    Stir in the curry powder and let it toast slightly for another 30 seconds.

  • 4

    Add the diced tomatoes and cook for 2 minutes until they begin to soften.

  • 5

    Gently add the chickpeas and cubed tofu, stirring to coat them in the spices and tomato mixture.

  • 6

    Pour in the light coconut milk and a splash of water if needed to achieve your desired sauce consistency. Allow the mixture to come to a simmer.

  • 7

    Fold in the fresh spinach and let it wilt into the curry, about 2-3 minutes.

  • 8

    In a separate pot, heat the cooked quinoa if desired, or serve it as a base to the curry.

  • 9

    Season with salt and pepper to taste before serving warm, pairing the creamy curry with quinoa on the side.

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

Savor the warmth of a vibrant curry that melds tender chickpeas, silky tofu, and fresh spinach in a rich, creamy coconut sauce. Infused with aromatic ginger, garlic, and curry spices, this dish is perfectly balanced with a side of fluffy quinoa, promising a delightful and nourishing meal experience.

NUTRITION

649kcal
Protein
34.1g
Fat
22.9g
Carbs
85.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

100 g Extra-firm Tofu

1/2 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 cup Cooked Quinoa

1/3 cup Chopped Yellow Onion

2 cloves Minced Garlic

1 tsp Grated Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and sauté the chopped onions until they become soft and translucent.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds to release their aromas.

  • 3

    Stir in the curry powder and let it toast slightly for another 30 seconds.

  • 4

    Add the diced tomatoes and cook for 2 minutes until they begin to soften.

  • 5

    Gently add the chickpeas and cubed tofu, stirring to coat them in the spices and tomato mixture.

  • 6

    Pour in the light coconut milk and a splash of water if needed to achieve your desired sauce consistency. Allow the mixture to come to a simmer.

  • 7

    Fold in the fresh spinach and let it wilt into the curry, about 2-3 minutes.

  • 8

    In a separate pot, heat the cooked quinoa if desired, or serve it as a base to the curry.

  • 9

    Season with salt and pepper to taste before serving warm, pairing the creamy curry with quinoa on the side.