Creamy Plant-Based Chickpea and Spinach Curry

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

Creamy Plant-Based Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Chickpea and Spinach Curry

Enjoy a velvety, aromatic curry blending tender chickpeas, protein-packed tofu, and fresh spinach, all simmered in a light coconut milk sauce infused with warming spices. This satisfying dish offers a comforting balance of flavors and textures, perfect for a healthy and fulfilling meal any time of day.

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NUTRITION

614kcal
Protein
36.4g
Fat
24.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

2 cups raw Spinach

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (110g)

2 cloves Garlic

1 teaspoon Fresh Ginger

2 teaspoons Curry Powder

1 teaspoon Turmeric

Salt and Pepper to taste

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Sauté chopped onion until translucent, then add minced garlic and grated fresh ginger. Stir for about 1-2 minutes until aromatic.

  • 3

    Add curry powder and turmeric, stirring to toast the spices lightly.

  • 4

    Mix in the diced tomatoes and allow them to simmer for 2-3 minutes.

  • 5

    Add the cooked chickpeas and gently crumble in the firm tofu, stirring to combine.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer; let it cook for about 5 minutes.

  • 7

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 8

    Season with salt and pepper, adjust spices if desired, and remove from heat.

  • 9

    Serve warm and enjoy the hearty, creamy curry.

Creamy Plant-Based Chickpea and Spinach Curry

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

Creamy Plant-Based Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Plant-Based Chickpea and Spinach Curry

Enjoy a velvety, aromatic curry blending tender chickpeas, protein-packed tofu, and fresh spinach, all simmered in a light coconut milk sauce infused with warming spices. This satisfying dish offers a comforting balance of flavors and textures, perfect for a healthy and fulfilling meal any time of day.

NUTRITION

614kcal
Protein
36.4g
Fat
24.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

2 cups raw Spinach

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1 medium Onion (110g)

2 cloves Garlic

1 teaspoon Fresh Ginger

2 teaspoons Curry Powder

1 teaspoon Turmeric

Salt and Pepper to taste

2 teaspoons Olive Oil

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Sauté chopped onion until translucent, then add minced garlic and grated fresh ginger. Stir for about 1-2 minutes until aromatic.

  • 3

    Add curry powder and turmeric, stirring to toast the spices lightly.

  • 4

    Mix in the diced tomatoes and allow them to simmer for 2-3 minutes.

  • 5

    Add the cooked chickpeas and gently crumble in the firm tofu, stirring to combine.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer; let it cook for about 5 minutes.

  • 7

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 8

    Season with salt and pepper, adjust spices if desired, and remove from heat.

  • 9

    Serve warm and enjoy the hearty, creamy curry.