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

Enjoy a vibrant and satisfying curry brimming with tender chickpeas, silky light coconut milk, and fresh spinach. Infused with the warmth of ginger, garlic, and aromatic spices, this curry delivers a creamy, hearty texture that’s perfect for a wholesome dinner.

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NUTRITION

545kcal
Protein
36.7g
Fat
17.3g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

1/2 cup Firm Tofu

1 clove Minced Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the canned chickpeas and pat dry.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light oil spray along with the minced garlic, ginger, and chopped onions. Sauté until the onions become translucent.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and firm tofu (cubed) to the pan. Sauté for 2-3 minutes to lightly toast them and absorb the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Stir well and let the mixture come to a gentle simmer.

  • 6

    Fold in the fresh spinach and allow it to wilt into the sauce, stirring occasionally for about 2-3 minutes.

  • 7

    Season with salt and pepper to taste, and simmer for an additional minute to meld the flavors.

  • 8

    Serve the creamy coconut chickpea and spinach curry hot, optionally over a small portion of brown rice or quinoa if desired (adjusting macros accordingly).

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

Enjoy a vibrant and satisfying curry brimming with tender chickpeas, silky light coconut milk, and fresh spinach. Infused with the warmth of ginger, garlic, and aromatic spices, this curry delivers a creamy, hearty texture that’s perfect for a wholesome dinner.

NUTRITION

545kcal
Protein
36.7g
Fat
17.3g
Carbs
61.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Chopped Onion

1/2 cup Firm Tofu

1 clove Minced Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the canned chickpeas and pat dry.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light oil spray along with the minced garlic, ginger, and chopped onions. Sauté until the onions become translucent.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the chickpeas and firm tofu (cubed) to the pan. Sauté for 2-3 minutes to lightly toast them and absorb the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Stir well and let the mixture come to a gentle simmer.

  • 6

    Fold in the fresh spinach and allow it to wilt into the sauce, stirring occasionally for about 2-3 minutes.

  • 7

    Season with salt and pepper to taste, and simmer for an additional minute to meld the flavors.

  • 8

    Serve the creamy coconut chickpea and spinach curry hot, optionally over a small portion of brown rice or quinoa if desired (adjusting macros accordingly).