Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Enjoy a vibrant and hearty Curry featuring tender chickpeas and firm tofu bathed in a silky, light coconut milk sauce. Enhanced with aromatic ginger, garlic, and curry spices, this dish is simmered with fresh tomatoes, spinach, and a touch of olive oil, delivering a satisfying blend of creamy textures and warming spices that works beautifully for breakfast, lunch, or dinner.

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NUTRITION

581kcal
Protein
33.2g
Fat
27.8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained) (240g)

210g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (90g)

1 cup Fresh Spinach

1/4 cup Diced Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Olive Oil

1 tsp Curry Powder

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat. Add diced onions and sauté until softened, about 2-3 minutes.

  • 2

    Stir in minced garlic, fresh ginger, and curry powder. Cook until fragrant, about 1 minute.

  • 3

    Add the drained chickpeas and gently stir to coat with the spice mixture.

  • 4

    Crumble the firm tofu into the pan and stir, allowing it to mingle with the chickpeas and spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer.

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasonings if desired. Serve warm and enjoy!

Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Enjoy a vibrant and hearty Curry featuring tender chickpeas and firm tofu bathed in a silky, light coconut milk sauce. Enhanced with aromatic ginger, garlic, and curry spices, this dish is simmered with fresh tomatoes, spinach, and a touch of olive oil, delivering a satisfying blend of creamy textures and warming spices that works beautifully for breakfast, lunch, or dinner.

NUTRITION

581kcal
Protein
33.2g
Fat
27.8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained) (240g)

210g Firm Tofu

1/3 cup Light Coconut Milk (80g)

1/2 cup Diced Tomatoes (90g)

1 cup Fresh Spinach

1/4 cup Diced Onion (40g)

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Olive Oil

1 tsp Curry Powder

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat. Add diced onions and sauté until softened, about 2-3 minutes.

  • 2

    Stir in minced garlic, fresh ginger, and curry powder. Cook until fragrant, about 1 minute.

  • 3

    Add the drained chickpeas and gently stir to coat with the spice mixture.

  • 4

    Crumble the firm tofu into the pan and stir, allowing it to mingle with the chickpeas and spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer.

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the tofu to warm through.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt into the curry.

  • 8

    Taste and adjust seasonings if desired. Serve warm and enjoy!