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

Savor a vibrant, creamy curry that blends hearty chickpeas and silky tofu with a fragrant medley of coconut milk, fresh spinach, and warming spices. This dish delivers a delicate balance of sweet and savory, perfect for a nourishing meal any time of day.

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NUTRITION

557kcal
Protein
31.4g
Fat
22.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach

1/4 medium Yellow Onion

1 small Tomato

1 Garlic Clove

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add finely chopped onion, garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 2

    Stir in the curry powder and let it toast briefly to release its flavors.

  • 3

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

  • 4

    Pour in the light coconut milk and add the chopped tomato. Allow the mixture to simmer for about 5 minutes so the flavors meld together.

  • 5

    Fold in the fresh spinach and let it wilt into the curry, cooking for another 2-3 minutes.

  • 6

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

  • 7

    Serve warm, enjoying the creamy texture and robust flavors of this comforting curry.

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

Savor a vibrant, creamy curry that blends hearty chickpeas and silky tofu with a fragrant medley of coconut milk, fresh spinach, and warming spices. This dish delivers a delicate balance of sweet and savory, perfect for a nourishing meal any time of day.

NUTRITION

557kcal
Protein
31.4g
Fat
22.2g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150 grams Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach

1/4 medium Yellow Onion

1 small Tomato

1 Garlic Clove

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add finely chopped onion, garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 2

    Stir in the curry powder and let it toast briefly to release its flavors.

  • 3

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

  • 4

    Pour in the light coconut milk and add the chopped tomato. Allow the mixture to simmer for about 5 minutes so the flavors meld together.

  • 5

    Fold in the fresh spinach and let it wilt into the curry, cooking for another 2-3 minutes.

  • 6

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

  • 7

    Serve warm, enjoying the creamy texture and robust flavors of this comforting curry.