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 warming, creamy chickpea and spinach curry that boasts an enticing blend of spices, tender chickpeas, and fresh spinach simmered in a light coconut and Greek yogurt sauce. This vibrant dish is perfect for a balanced meal that satisfies your taste buds while aligning with your nutritional goals.

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NUTRITION

591kcal
Protein
34.0g
Fat
16.7g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Chickpeas (approx. 197g)

2 cups Spinach (approx. 60g)

1/4 cup Light Coconut Milk (approx. 60g)

1/2 cup Nonfat Greek Yogurt (approx. 120g)

1 small Onion (approx. 70g)

1 medium Tomato (approx. 123g)

1 teaspoon Olive Oil (approx. 5g)

2 cloves Garlic (approx. 6g)

1 teaspoon Fresh Ginger (approx. 2g)

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

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PREPARATION

  • 1

    Heat olive oil in a pot over medium heat. Add the finely chopped onion, garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and diced tomato to the pot, stirring to combine the flavors.

  • 4

    Pour in the light coconut milk and let the mixture simmer gently for 5 minutes to meld the spices with the chickpeas.

  • 5

    Fold in the fresh spinach and cook until wilted, about 2-3 minutes.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt, blending until the sauce is creamy.

  • 7

    Season with salt and pepper to taste, and serve warm. Enjoy your creamy chickpea and spinach curry!

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 warming, creamy chickpea and spinach curry that boasts an enticing blend of spices, tender chickpeas, and fresh spinach simmered in a light coconut and Greek yogurt sauce. This vibrant dish is perfect for a balanced meal that satisfies your taste buds while aligning with your nutritional goals.

NUTRITION

591kcal
Protein
34.0g
Fat
16.7g
Carbs
76.9g

SERVINGS

1 serving

INGREDIENTS

1.2 cups Chickpeas (approx. 197g)

2 cups Spinach (approx. 60g)

1/4 cup Light Coconut Milk (approx. 60g)

1/2 cup Nonfat Greek Yogurt (approx. 120g)

1 small Onion (approx. 70g)

1 medium Tomato (approx. 123g)

1 teaspoon Olive Oil (approx. 5g)

2 cloves Garlic (approx. 6g)

1 teaspoon Fresh Ginger (approx. 2g)

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

PREPARATION

  • 1

    Heat olive oil in a pot over medium heat. Add the finely chopped onion, garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the curry powder and ground cumin, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and diced tomato to the pot, stirring to combine the flavors.

  • 4

    Pour in the light coconut milk and let the mixture simmer gently for 5 minutes to meld the spices with the chickpeas.

  • 5

    Fold in the fresh spinach and cook until wilted, about 2-3 minutes.

  • 6

    Remove the pot from heat and stir in the nonfat Greek yogurt, blending until the sauce is creamy.

  • 7

    Season with salt and pepper to taste, and serve warm. Enjoy your creamy chickpea and spinach curry!