Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a vibrant and aromatic curry that marries creamy light coconut milk with hearty chickpeas and silky tofu, punctuated by fresh spinach and a medley of warming spices. This dish offers a delightful balance of textures and a burst of flavor, making it a satisfying meal any time of the day.

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NUTRITION

591kcal
Protein
32.1g
Fat
26.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (approx. 130g)

200g Firm Tofu

0.33 cup Light Coconut Milk (approx. 80g)

1 cup Fresh Spinach (30g)

1 Medium Tomato (123g)

1/2 small Red Onion (35g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat them dry.

  • 2

    Press the tofu lightly to remove excess moisture, then cut into cubes.

  • 3

    Heat a non-stick pan over medium heat. Add a splash of water or a tiny drizzle of coconut milk as a substitute for oil if desired.

  • 4

    Sauté the chopped red onion, minced garlic, and grated ginger until the onion softens, about 3-4 minutes.

  • 5

    Add turmeric and cumin, stirring briefly to release the spices' aroma.

  • 6

    Stir in the cubed tofu and chickpeas, allowing them to lightly brown for 2-3 minutes.

  • 7

    Pour in the light coconut milk and add chopped tomato; bring the curry to a gentle simmer.

  • 8

    Let the curry simmer for 5-7 minutes so the flavors meld together.

  • 9

    Just before serving, stir in the fresh spinach and allow it to wilt in the warm curry.

  • 10

    Season with salt and pepper to taste, then serve hot.

Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a vibrant and aromatic curry that marries creamy light coconut milk with hearty chickpeas and silky tofu, punctuated by fresh spinach and a medley of warming spices. This dish offers a delightful balance of textures and a burst of flavor, making it a satisfying meal any time of the day.

NUTRITION

591kcal
Protein
32.1g
Fat
26.3g
Carbs
56.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (approx. 130g)

200g Firm Tofu

0.33 cup Light Coconut Milk (approx. 80g)

1 cup Fresh Spinach (30g)

1 Medium Tomato (123g)

1/2 small Red Onion (35g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat them dry.

  • 2

    Press the tofu lightly to remove excess moisture, then cut into cubes.

  • 3

    Heat a non-stick pan over medium heat. Add a splash of water or a tiny drizzle of coconut milk as a substitute for oil if desired.

  • 4

    Sauté the chopped red onion, minced garlic, and grated ginger until the onion softens, about 3-4 minutes.

  • 5

    Add turmeric and cumin, stirring briefly to release the spices' aroma.

  • 6

    Stir in the cubed tofu and chickpeas, allowing them to lightly brown for 2-3 minutes.

  • 7

    Pour in the light coconut milk and add chopped tomato; bring the curry to a gentle simmer.

  • 8

    Let the curry simmer for 5-7 minutes so the flavors meld together.

  • 9

    Just before serving, stir in the fresh spinach and allow it to wilt in the warm curry.

  • 10

    Season with salt and pepper to taste, then serve hot.