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 and aromatic curry featuring tender chickpeas, silky firm tofu, and fresh spinach simmered in a light coconut milk tomato sauce infused with ginger and garlic. This hearty dish offers a delightful balance of creamy texture and warming spices, perfect for a nourishing dinner.

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NUTRITION

591kcal
Protein
33.8g
Fat
16.4g
Carbs
86.0g

SERVINGS

1 serving

INGREDIENTS

1.4 cups cooked chickpeas (approx 230g)

110g firm tofu

1/3 cup light coconut milk

2 cups raw spinach

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves minced garlic

1 tsp grated fresh ginger

1 tsp curry powder

1 tsp ground cumin

Salt and black pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly sauté the diced onion in a splash of water or a tiny bit of oil if desired until softened.

  • 2

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

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for another 30 seconds.

  • 4

    Add the cooked chickpeas and gently stir to coat them evenly in the spice mixture.

  • 5

    Crumble the firm tofu into the pan and mix well.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine all ingredients.

  • 7

    Simmer the curry for 5-7 minutes to let the flavors meld, then fold in the fresh spinach, allowing it to wilt.

  • 8

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

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 and aromatic curry featuring tender chickpeas, silky firm tofu, and fresh spinach simmered in a light coconut milk tomato sauce infused with ginger and garlic. This hearty dish offers a delightful balance of creamy texture and warming spices, perfect for a nourishing dinner.

NUTRITION

591kcal
Protein
33.8g
Fat
16.4g
Carbs
86.0g

SERVINGS

1 serving

INGREDIENTS

1.4 cups cooked chickpeas (approx 230g)

110g firm tofu

1/3 cup light coconut milk

2 cups raw spinach

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves minced garlic

1 tsp grated fresh ginger

1 tsp curry powder

1 tsp ground cumin

Salt and black pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly sauté the diced onion in a splash of water or a tiny bit of oil if desired until softened.

  • 2

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

  • 3

    Stir in the curry powder and ground cumin, allowing the spices to bloom for another 30 seconds.

  • 4

    Add the cooked chickpeas and gently stir to coat them evenly in the spice mixture.

  • 5

    Crumble the firm tofu into the pan and mix well.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine all ingredients.

  • 7

    Simmer the curry for 5-7 minutes to let the flavors meld, then fold in the fresh spinach, allowing it to wilt.

  • 8

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