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 featuring tender chickpeas and silky tofu simmered in a fragrant blend of spices, light coconut milk, and a touch of nonfat Greek yogurt for creaminess. Fresh spinach and diced tomatoes add brightness and texture, making this dish a satisfying meal that's both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

581kcal
Protein
40.8g
Fat
16.5g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150g firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1/2 cup nonfat Greek yogurt

1/2 cup canned diced tomatoes

1/4 diced onion

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 tsp cumin powder

1/2 tsp turmeric powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, stirring until the onion softens and becomes translucent.

  • 2

    Stir in the cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and gently mash a few to create a thicker sauce, stirring to combine with the spices.

  • 4

    Dice the firm tofu into small cubes and add to the skillet along with the canned diced tomatoes. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Pour in the light coconut milk and stir well, then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 6

    Reduce the heat to low and gently fold in the nonfat Greek yogurt for a creamy finish. Adjust salt and pepper to taste.

  • 7

    Let the curry simmer for another minute, then remove from heat and serve warm.

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 featuring tender chickpeas and silky tofu simmered in a fragrant blend of spices, light coconut milk, and a touch of nonfat Greek yogurt for creaminess. Fresh spinach and diced tomatoes add brightness and texture, making this dish a satisfying meal that's both nourishing and delicious.

NUTRITION

581kcal
Protein
40.8g
Fat
16.5g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

150g firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1/2 cup nonfat Greek yogurt

1/2 cup canned diced tomatoes

1/4 diced onion

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 tsp cumin powder

1/2 tsp turmeric powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, stirring until the onion softens and becomes translucent.

  • 2

    Stir in the cumin and turmeric, allowing the spices to bloom for about 30 seconds.

  • 3

    Add the drained chickpeas and gently mash a few to create a thicker sauce, stirring to combine with the spices.

  • 4

    Dice the firm tofu into small cubes and add to the skillet along with the canned diced tomatoes. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Pour in the light coconut milk and stir well, then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 6

    Reduce the heat to low and gently fold in the nonfat Greek yogurt for a creamy finish. Adjust salt and pepper to taste.

  • 7

    Let the curry simmer for another minute, then remove from heat and serve warm.