Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant, creamy chickpea and spinach curry bursting with warm spices and a touch of light coconut milk. This dish offers a satisfying blend of tender chickpeas, delicate tofu, and fresh spinach infused with aromatic herbs, perfect for a comforting meal any time of day.

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NUTRITION

587kcal
Protein
33g
Fat
16.5g
Carbs
79.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (~246g)

100g Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk

1/4 tbsp Olive Oil

1/2 small Onion

2 Garlic cloves

1/2 medium Tomato

Spices (Turmeric, Cumin, Coriander, Salt, Pepper) to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Stir in the spices (turmeric, cumin, coriander, salt, pepper) and cook for another 30 seconds to release their aromas.

  • 4

    Add the diced tomato and cook until it begins to soften, about 2 minutes.

  • 5

    Mix in the cooked chickpeas and gently fold in the cubed tofu, ensuring they are well coated with the spice mixture.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Toss in the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Let the curry simmer for an additional 5 minutes so the flavors meld together.

  • 9

    Taste and adjust seasoning if needed, then serve warm.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant, creamy chickpea and spinach curry bursting with warm spices and a touch of light coconut milk. This dish offers a satisfying blend of tender chickpeas, delicate tofu, and fresh spinach infused with aromatic herbs, perfect for a comforting meal any time of day.

NUTRITION

587kcal
Protein
33g
Fat
16.5g
Carbs
79.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (~246g)

100g Firm Tofu

2 cups Fresh Spinach

1/2 cup Light Coconut Milk

1/4 tbsp Olive Oil

1/2 small Onion

2 Garlic cloves

1/2 medium Tomato

Spices (Turmeric, Cumin, Coriander, Salt, Pepper) to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 3

    Stir in the spices (turmeric, cumin, coriander, salt, pepper) and cook for another 30 seconds to release their aromas.

  • 4

    Add the diced tomato and cook until it begins to soften, about 2 minutes.

  • 5

    Mix in the cooked chickpeas and gently fold in the cubed tofu, ensuring they are well coated with the spice mixture.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Toss in the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Let the curry simmer for an additional 5 minutes so the flavors meld together.

  • 9

    Taste and adjust seasoning if needed, then serve warm.