Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Savor the rich, fragrant flavors of a creamy coconut chickpea curry enhanced with silken tofu and fresh spinach. This warm, comforting dish mixes hearty chickpeas with tender tofu in a spiced coconut sauce, perfectly balanced with the brightness of diced tomatoes and aromatic onions. A delightful meal for any time of day, offering a satisfying blend of textures and a burst of vibrant flavor in every bite.

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NUTRITION

601kcal
Protein
34.7g
Fat
23.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

200g extra firm tofu

1/3 cup light coconut milk (approx. 80g)

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves minced garlic

1 tablespoon curry powder

1/2 teaspoon olive oil

Salt and pepper, to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add 1/2 teaspoon of olive oil.

  • 2

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

  • 3

    Stir in the curry powder and cook for another minute to bloom the spices.

  • 4

    Add the cubed tofu and gently stir, allowing it to absorb the spices for about 2 minutes.

  • 5

    Pour in the light coconut milk and add the diced tomatoes; stir to combine.

  • 6

    Mix in the cooked chickpeas and let the mixture simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and cook just until it wilts.

  • 8

    Season with salt and pepper according to taste and serve warm.

Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Savor the rich, fragrant flavors of a creamy coconut chickpea curry enhanced with silken tofu and fresh spinach. This warm, comforting dish mixes hearty chickpeas with tender tofu in a spiced coconut sauce, perfectly balanced with the brightness of diced tomatoes and aromatic onions. A delightful meal for any time of day, offering a satisfying blend of textures and a burst of vibrant flavor in every bite.

NUTRITION

601kcal
Protein
34.7g
Fat
23.2g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

200g extra firm tofu

1/3 cup light coconut milk (approx. 80g)

1 cup fresh spinach

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves minced garlic

1 tablespoon curry powder

1/2 teaspoon olive oil

Salt and pepper, to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add 1/2 teaspoon of olive oil.

  • 2

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

  • 3

    Stir in the curry powder and cook for another minute to bloom the spices.

  • 4

    Add the cubed tofu and gently stir, allowing it to absorb the spices for about 2 minutes.

  • 5

    Pour in the light coconut milk and add the diced tomatoes; stir to combine.

  • 6

    Mix in the cooked chickpeas and let the mixture simmer for 5 minutes so the flavors meld.

  • 7

    Fold in the fresh spinach and cook just until it wilts.

  • 8

    Season with salt and pepper according to taste and serve warm.