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 luscious, aromatic chickpea and tofu curry simmered in a light coconut milk sauce, infused with warming spices and fresh vegetables. This dish offers a delightful balance of creamy texture and vibrant flavors, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

545kcal
Protein
34.7g
Fat
18g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Extra-Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 cup Baby Spinach

1 medium Tomato, chopped

1/4 cup Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1/2 cup Vegetable Broth

1 tsp Curry Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onions become translucent.

  • 3

    Add the curry powder, ground cumin, and ground turmeric, stirring for about 30 seconds to bloom the spices.

  • 4

    Mix in the cubed tofu and stir lightly to coat it in the spices.

  • 5

    Pour in the cooked chickpeas and vegetable broth, and bring the mixture to a simmer.

  • 6

    Stir in the light coconut milk and chopped tomato, letting the flavors meld together for about 5 minutes.

  • 7

    Add the baby spinach and cook until just wilted, then season the curry with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this hearty, creamy curry as a nutritious meal any time of day.

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 luscious, aromatic chickpea and tofu curry simmered in a light coconut milk sauce, infused with warming spices and fresh vegetables. This dish offers a delightful balance of creamy texture and vibrant flavors, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

545kcal
Protein
34.7g
Fat
18g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Extra-Firm Tofu, cubed

1/4 cup Light Coconut Milk

1 cup Baby Spinach

1 medium Tomato, chopped

1/4 cup Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1/2 cup Vegetable Broth

1 tsp Curry Powder

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water and cut it into cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onions become translucent.

  • 3

    Add the curry powder, ground cumin, and ground turmeric, stirring for about 30 seconds to bloom the spices.

  • 4

    Mix in the cubed tofu and stir lightly to coat it in the spices.

  • 5

    Pour in the cooked chickpeas and vegetable broth, and bring the mixture to a simmer.

  • 6

    Stir in the light coconut milk and chopped tomato, letting the flavors meld together for about 5 minutes.

  • 7

    Add the baby spinach and cook until just wilted, then season the curry with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this hearty, creamy curry as a nutritious meal any time of day.