Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups cooked Chickpeas; 100g Firm Tofu; 2 cups Fresh Spinach; 1/4 cup Light Coconut Milk; 1/2 cup Diced Tomatoes; 1/4 medium Yellow Onion; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tsp Cumin; 1 tsp Turmeric; 1 tsp Coriander; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor a vibrant, creamy curry combining tender chickpeas, hearty tofu, and fresh spinach in a delicately spiced, coconut-tomato sauce. This comforting dish offers a balanced blend of textures and flavors, making it a perfect meal for any time of the day.

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NUTRITION

Protein

35.2g

Fat

16.4g

Carbs

84.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked Chickpeas

100g Firm Tofu

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Cumin

1 tsp Turmeric

1 tsp Coriander

Salt and Pepper to taste

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PREPARATION

1
Heat a non-stick pan over medium heat and add the chopped onion. Sauté until softened.
2
Add minced garlic and grated fresh ginger, cooking briefly until fragrant.
3
Stir in cumin, turmeric, and coriander; toast the spices for about 30 seconds.
4
Mix in the diced tomatoes and allow the mixture to simmer for a couple of minutes.
5
Add the cooked chickpeas and gently fold in the firm tofu cubes. Let them warm through while absorbing the spices.
6
Pour in the light coconut milk and bring the mixture to a gentle simmer.
7
Toss in the fresh spinach and cook until wilted, stirring occasionally.
8
Season with salt and pepper to taste, adjusting the consistency with a splash more coconut milk or water if needed.
9
Serve hot, and enjoy the creamy, comforting flavors of this hearty curry.