Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Enjoy a vibrant, creamy coconut curry bursting with tender chickpeas, savory tofu, and bright vegetables simmered in a fragrant blend of spices. This dish delivers a warming, satisfying experience with a delightful balance of protein and a hint of coconut flavor perfect for any meal of the day.

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NUTRITION

528kcal
Protein
32.6g
Fat
20.7g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 cup Diced Onion

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Coconut Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds to bloom the spices.

  • 4

    Add the diced tomatoes, cooked chickpeas, and cubed tofu to the pan, stirring gently.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the spinach and cook until just wilted.

  • 8

    Season with salt and pepper to taste, then serve warm.

Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Enjoy a vibrant, creamy coconut curry bursting with tender chickpeas, savory tofu, and bright vegetables simmered in a fragrant blend of spices. This dish delivers a warming, satisfying experience with a delightful balance of protein and a hint of coconut flavor perfect for any meal of the day.

NUTRITION

528kcal
Protein
32.6g
Fat
20.7g
Carbs
60.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes

1 cup Spinach

1/4 cup Diced Onion

1 clove Garlic, minced

1 tsp Curry Powder

1 tsp Coconut Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Stir in the curry powder and cook for an additional 30 seconds to bloom the spices.

  • 4

    Add the diced tomatoes, cooked chickpeas, and cubed tofu to the pan, stirring gently.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 7

    Fold in the spinach and cook until just wilted.

  • 8

    Season with salt and pepper to taste, then serve warm.