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, comforting curry featuring tender chickpeas and silky tofu simmered in a fragrant blend of light coconut milk, ripe tomatoes, and aromatic spices, perfectly balanced with fresh spinach. This dish is both satisfying and nutritious, offering a harmonious blend of textures and flavors that make it an ideal dinner option.

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NUTRITION

582kcal
Protein
32.3g
Fat
18.1g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (≈240g)

5 ounces Firm Tofu (≈140g)

1 cup fresh Spinach (≈30g)

1/3 cup Cooked Quinoa (≈57g)

1/2 cup Light Coconut Milk (≈120g)

1/2 cup Diced Tomatoes (≈125g)

1/4 medium Yellow Onion (≈25g)

1 clove Garlic (≈3g)

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Fresh Ginger (grated)

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas, and cut the tofu into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light spray of oil if desired, then sauté the diced onion, garlic, and grated ginger until softened and fragrant.

  • 3

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

  • 4

    Add the tofu cubes and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes; bring the mixture to a gentle simmer.

  • 6

    Allow the curry to cook for 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and cooked quinoa, stirring until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and let the curry simmer for an additional 2 minutes before serving.

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, comforting curry featuring tender chickpeas and silky tofu simmered in a fragrant blend of light coconut milk, ripe tomatoes, and aromatic spices, perfectly balanced with fresh spinach. This dish is both satisfying and nutritious, offering a harmonious blend of textures and flavors that make it an ideal dinner option.

NUTRITION

582kcal
Protein
32.3g
Fat
18.1g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (≈240g)

5 ounces Firm Tofu (≈140g)

1 cup fresh Spinach (≈30g)

1/3 cup Cooked Quinoa (≈57g)

1/2 cup Light Coconut Milk (≈120g)

1/2 cup Diced Tomatoes (≈125g)

1/4 medium Yellow Onion (≈25g)

1 clove Garlic (≈3g)

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Fresh Ginger (grated)

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas, and cut the tofu into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light spray of oil if desired, then sauté the diced onion, garlic, and grated ginger until softened and fragrant.

  • 3

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

  • 4

    Add the tofu cubes and chickpeas to the pan, stirring gently to coat them with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes; bring the mixture to a gentle simmer.

  • 6

    Allow the curry to cook for 8-10 minutes, so the flavors meld together.

  • 7

    Fold in the fresh spinach and cooked quinoa, stirring until the spinach wilts.

  • 8

    Season with salt and pepper to taste, and let the curry simmer for an additional 2 minutes before serving.