Name: Creamy Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas (123g); 250g firm tofu, cubed; 0.25 cup light coconut milk (60g); 0.5 medium red onion, sliced; 2 cloves garlic, minced; 1 tsp fresh grated ginger; 0.5 medium red bell pepper, diced; 1 cup baby spinach; 0.5 cup diced tomatoes; 1 tsp olive oil; 1 tsp curry powder; 0.5 tsp turmeric; Pinch of salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

A vibrant, creamy curry bursting with hearty chickpeas and silky tofu, simmered in a light coconut milk blend with aromatic spices, red bell pepper, and spinach. This dish delivers a comforting warmth and a depth of flavor perfect for any meal of the day.

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NUTRITION

Protein

35.5g

Fat

26.8g

Carbs

60.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (123g)

250g firm tofu, cubed

0.25 cup light coconut milk (60g)

0.5 medium red onion, sliced

2 cloves garlic, minced

1 tsp fresh grated ginger

0.5 medium red bell pepper, diced

1 cup baby spinach

0.5 cup diced tomatoes

1 tsp olive oil

1 tsp curry powder

0.5 tsp turmeric

Pinch of salt

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PREPARATION

1
Heat the olive oil in a medium skillet over medium heat.
2
Add the sliced red onion, minced garlic, and grated ginger. Sauté until the onion softens, about 2-3 minutes.
3
Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.
4
Add the diced red bell pepper and cubed tofu. Cook for an additional 3-4 minutes, stirring gently.
5
Pour in the diced tomatoes and light coconut milk, then stir in the cooked chickpeas.
6
Simmer the mixture for 5-7 minutes, allowing the flavors to meld.
7
Fold in the baby spinach and cook until just wilted, about 1-2 minutes.
8
Season with a pinch of salt to taste and serve warm.