Creamy Spiced Chickpea and Spinach Curry

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

Creamy Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Spinach Curry

Enjoy a vibrant, hearty curry filled with tender chickpeas and silky tofu, simmered in a fragrant blend of spices and enriched with creamy coconut milk. This comforting dish offers layers of flavor with a pop of freshness from spinach and tomatoes, making it a satisfying meal for any time of day.

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NUTRITION

626kcal
Protein
33.1g
Fat
22.4g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

125 grams firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium yellow onion

2 garlic cloves

1 tsp olive oil

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent.

  • 2

    Add the minced garlic and stir for about 30 seconds until fragrant.

  • 3

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

  • 4

    Add the diced tomatoes and sauté lightly to blend the flavors.

  • 5

    Gently stir in the cooked chickpeas and cubed tofu, coating them with the spice and tomato mixture.

  • 6

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

  • 7

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

  • 8

    Just before serving, fold in the fresh spinach and let it wilt into the curry.

  • 9

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

Creamy Spiced Chickpea and Spinach Curry

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

Creamy Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Spinach Curry

Enjoy a vibrant, hearty curry filled with tender chickpeas and silky tofu, simmered in a fragrant blend of spices and enriched with creamy coconut milk. This comforting dish offers layers of flavor with a pop of freshness from spinach and tomatoes, making it a satisfying meal for any time of day.

NUTRITION

626kcal
Protein
33.1g
Fat
22.4g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

1.25 cups cooked chickpeas

125 grams firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/4 medium yellow onion

2 garlic cloves

1 tsp olive oil

1/2 tsp turmeric powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent.

  • 2

    Add the minced garlic and stir for about 30 seconds until fragrant.

  • 3

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

  • 4

    Add the diced tomatoes and sauté lightly to blend the flavors.

  • 5

    Gently stir in the cooked chickpeas and cubed tofu, coating them with the spice and tomato mixture.

  • 6

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

  • 7

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

  • 8

    Just before serving, fold in the fresh spinach and let it wilt into the curry.

  • 9

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