Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor this vibrant and satisfying curry that blends tender chickpeas and silky tofu with hearty spinach in a creamy light coconut milk sauce, spiced with warming turmeric, cumin, and fresh ginger. Perfect for a comforting meal any time of day with a burst of flavor and a nourishing protein punch.

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NUTRITION

599kcal
Protein
33.1g
Fat
25.2g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

0.85 cup cooked Chickpeas

200g Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

2 cups Fresh Spinach

1 Small Onion

2 Garlic Cloves

1 tsp Olive Oil

1 tsp Fresh Grated Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat and add the chopped small onion, cooking until softened.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 3

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for a minute.

  • 4

    Add the diced tomatoes and cook for another 2-3 minutes until they start to break down.

  • 5

    Gently fold in the cooked chickpeas and cubed firm tofu, stirring to coat them in the spiced tomato mixture.

  • 6

    Pour in the light coconut milk and bring the curry to a simmer, letting it cook for 5 minutes so the flavors meld together.

  • 7

    Add the fresh spinach and cook until it wilts, usually about 2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve hot.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor this vibrant and satisfying curry that blends tender chickpeas and silky tofu with hearty spinach in a creamy light coconut milk sauce, spiced with warming turmeric, cumin, and fresh ginger. Perfect for a comforting meal any time of day with a burst of flavor and a nourishing protein punch.

NUTRITION

599kcal
Protein
33.1g
Fat
25.2g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

0.85 cup cooked Chickpeas

200g Firm Tofu

1/2 cup Light Coconut Milk

1/2 cup Diced Tomatoes

2 cups Fresh Spinach

1 Small Onion

2 Garlic Cloves

1 tsp Olive Oil

1 tsp Fresh Grated Ginger

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat and add the chopped small onion, cooking until softened.

  • 2

    Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 3

    Stir in the ground turmeric, cumin, and coriander, allowing the spices to bloom for a minute.

  • 4

    Add the diced tomatoes and cook for another 2-3 minutes until they start to break down.

  • 5

    Gently fold in the cooked chickpeas and cubed firm tofu, stirring to coat them in the spiced tomato mixture.

  • 6

    Pour in the light coconut milk and bring the curry to a simmer, letting it cook for 5 minutes so the flavors meld together.

  • 7

    Add the fresh spinach and cook until it wilts, usually about 2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve hot.