Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy coconut curry packed with hearty chickpeas, firm tofu, and fresh spinach, seasoned with aromatic spices and a hint of ginger and garlic. This balanced dish offers satisfying warmth and texture with a touch of tropical creaminess that's perfect for any meal.

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NUTRITION

563kcal
Protein
35.5g
Fat
19.9g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas, cooked (164g)

200g firm tofu

1/3 cup light coconut milk (≈80g)

2 cups fresh spinach

1/2 medium onion

2 cloves garlic

1 tsp fresh ginger

1/2 cup diced tomatoes

1 tsp curry powder

1 pinch salt

1 pinch black pepper

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, heat a splash of water or light oil over medium heat. Sauté the onion until softened, then add garlic, ginger, and curry powder. Stir for 1-2 minutes until fragrant.

  • 4

    Add the cubed tofu and cook lightly for another 2 minutes to infuse the spices.

  • 5

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 7

    Season with salt and black pepper to taste. Serve warm for a comforting, nutrient-packed meal.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy coconut curry packed with hearty chickpeas, firm tofu, and fresh spinach, seasoned with aromatic spices and a hint of ginger and garlic. This balanced dish offers satisfying warmth and texture with a touch of tropical creaminess that's perfect for any meal.

NUTRITION

563kcal
Protein
35.5g
Fat
19.9g
Carbs
65.8g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas, cooked (164g)

200g firm tofu

1/3 cup light coconut milk (≈80g)

2 cups fresh spinach

1/2 medium onion

2 cloves garlic

1 tsp fresh ginger

1/2 cup diced tomatoes

1 tsp curry powder

1 pinch salt

1 pinch black pepper

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas and press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Finely dice the half onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a medium saucepan, heat a splash of water or light oil over medium heat. Sauté the onion until softened, then add garlic, ginger, and curry powder. Stir for 1-2 minutes until fragrant.

  • 4

    Add the cubed tofu and cook lightly for another 2 minutes to infuse the spices.

  • 5

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 7

    Season with salt and black pepper to taste. Serve warm for a comforting, nutrient-packed meal.