Name: Creamy Chickpea Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas (164g, drained); 200g firm tofu, cubed; 1/4 cup light coconut milk (60g); 1 tsp olive oil; 1/2 cup diced tomatoes; 1/4 cup diced onion; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 cup fresh spinach; 1 tbsp curry powder; 1/2 tsp turmeric; 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 Coconut Curry

A vibrant, comforting curry that marries tender chickpeas with silky tofu in a luscious coconut-tomato sauce infused with warming spices. Each bite bursts with rich flavors and a touch of freshness from spinach, making it a perfect, balanced meal.

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NUTRITION

Protein

39.5g

Fat

23.5g

Carbs

67.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g, drained)

200g firm tofu, cubed

1/4 cup light coconut milk (60g)

1 tsp olive oil

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 cup fresh spinach

1 tbsp curry powder

1/2 tsp turmeric

Salt and pepper to taste

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PREPARATION

1
Heat the olive oil in a medium saucepan over medium heat. Sauté the diced onion until softened, then add minced garlic and ginger, stirring until fragrant.
2
Stir in the curry powder and turmeric to coat the onion mixture.
3
Add the cubed tofu and gently sauté for 2-3 minutes to allow it to absorb the spices.
4
Pour in the diced tomatoes and light coconut milk, stirring well.
5
Add the chickpeas and bring the mixture to a simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.
6
Toss in the fresh spinach and stir until just wilted. Season with salt and pepper to taste.
7
Serve warm, enjoying the creaminess and vibrant spices in each bite.