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 warming, creamy curry that balances protein-packed chickpeas and tofu with fresh spinach and a medley of aromatic spices. This dish features a light coconut milk base and a tangy Greek yogurt garnish, delivering a satisfying blend of textures and flavors perfect for dinner.

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NUTRITION

601kcal
Protein
35.9g
Fat
22.4g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (90g)

2 cups fresh spinach (60g)

1/4 medium onion (25g)

2 cloves garlic (6g)

1 tsp olive oil

1 tsp fresh grated ginger

1/4 cup nonfat Greek yogurt (60g)

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp red chili flakes

Salt & pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 2

    Stir in the ground cumin, turmeric, and red chili flakes. Let the spices toast briefly to release their aroma.

  • 3

    Add the cubed firm tofu to the pan and gently sauté for 2-3 minutes, allowing the tofu to absorb the spices.

  • 4

    Mix in the cooked chickpeas and diced tomatoes, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Add the fresh spinach and cook until it wilts, about 2 minutes. Taste and adjust seasoning with salt and pepper.

  • 6

    Remove the pan from heat and transfer the curry to a serving bowl. Swirl the nonfat Greek yogurt over the top as a garnish before serving.

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 warming, creamy curry that balances protein-packed chickpeas and tofu with fresh spinach and a medley of aromatic spices. This dish features a light coconut milk base and a tangy Greek yogurt garnish, delivering a satisfying blend of textures and flavors perfect for dinner.

NUTRITION

601kcal
Protein
35.9g
Fat
22.4g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

150g firm tofu

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (90g)

2 cups fresh spinach (60g)

1/4 medium onion (25g)

2 cloves garlic (6g)

1 tsp olive oil

1 tsp fresh grated ginger

1/4 cup nonfat Greek yogurt (60g)

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp red chili flakes

Salt & pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 2

    Stir in the ground cumin, turmeric, and red chili flakes. Let the spices toast briefly to release their aroma.

  • 3

    Add the cubed firm tofu to the pan and gently sauté for 2-3 minutes, allowing the tofu to absorb the spices.

  • 4

    Mix in the cooked chickpeas and diced tomatoes, then pour in the light coconut milk. Bring the mixture to a gentle simmer.

  • 5

    Add the fresh spinach and cook until it wilts, about 2 minutes. Taste and adjust seasoning with salt and pepper.

  • 6

    Remove the pan from heat and transfer the curry to a serving bowl. Swirl the nonfat Greek yogurt over the top as a garnish before serving.