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

A vibrant and hearty curry bursting with the warm aromas of curry powder, cumin, and ginger, this dish features tender chickpeas and silky tofu mingling with fresh spinach in a light, creamy coconut tomato sauce. Perfect for a comforting dinner with a nutritional boost.

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NUTRITION

516kcal
Protein
32.6g
Fat
17.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (240g)

160g Firm Tofu

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

1/4 medium Yellow Onion, diced

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Cumin

1 teaspoon Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat the tofu dry and cut it into small cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 4

    Add the tofu cubes to the skillet and lightly brown them on all sides.

  • 5

    Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the tofu and onions evenly.

  • 6

    Mix in the chickpeas and diced tomatoes, and let the spices bloom for about 2 minutes.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir well and allow the spinach to wilt, about 2 minutes.

  • 8

    Season with salt and pepper to taste, and let the curry simmer for another 3-4 minutes to blend flavors.

  • 9

    Serve warm, enjoying this creamy, protein-rich curry on its own or with a side of your favorite whole grain.

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

A vibrant and hearty curry bursting with the warm aromas of curry powder, cumin, and ginger, this dish features tender chickpeas and silky tofu mingling with fresh spinach in a light, creamy coconut tomato sauce. Perfect for a comforting dinner with a nutritional boost.

NUTRITION

516kcal
Protein
32.6g
Fat
17.7g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (240g)

160g Firm Tofu

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

1/4 medium Yellow Onion, diced

2 Garlic Cloves, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Cumin

1 teaspoon Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned. Pat the tofu dry and cut it into small cubes.

  • 2

    Heat a non-stick skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 4

    Add the tofu cubes to the skillet and lightly brown them on all sides.

  • 5

    Sprinkle in the curry powder, cumin, and turmeric, stirring to coat the tofu and onions evenly.

  • 6

    Mix in the chickpeas and diced tomatoes, and let the spices bloom for about 2 minutes.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Stir well and allow the spinach to wilt, about 2 minutes.

  • 8

    Season with salt and pepper to taste, and let the curry simmer for another 3-4 minutes to blend flavors.

  • 9

    Serve warm, enjoying this creamy, protein-rich curry on its own or with a side of your favorite whole grain.