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 the comforting warmth of this creamy chickpea and spinach curry, featuring a rich blend of light coconut milk, aromatic spices, and tender tofu that perfectly complements the robust chickpeas and fresh vegetables. This dish is a balanced, satisfying meal that delivers a delightful blend of textures and flavors.

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NUTRITION

556kcal
Protein
39.7g
Fat
27.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Chickpeas

2 cups Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Light Coconut Milk

1/4 medium Onion

1 Garlic Clove

1/2 tbsp Fresh Ginger

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Turmeric, Garam Masala, Salt, Pepper)

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PREPARATION

  • 1

    Press the tofu lightly with a paper towel to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat olive oil in a medium skillet over medium heat. Add finely chopped onion, garlic, and freshly grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the mixed spices and toast for another 30 seconds to bring out their flavor.

  • 4

    Add the tofu cubes and sauté for about 3-4 minutes until they start to brown lightly.

  • 5

    Mix in the cooked chickpeas and diced tomatoes, allowing them to warm and meld with the spices.

  • 6

    Pour in the light coconut milk and add the fresh spinach. Stir well and let the curry simmer for 5-7 minutes until the spinach wilts and the flavors blend.

  • 7

    Taste and adjust seasoning if needed. Serve warm and enjoy your hearty, creamy chickpea and spinach curry.

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 the comforting warmth of this creamy chickpea and spinach curry, featuring a rich blend of light coconut milk, aromatic spices, and tender tofu that perfectly complements the robust chickpeas and fresh vegetables. This dish is a balanced, satisfying meal that delivers a delightful blend of textures and flavors.

NUTRITION

556kcal
Protein
39.7g
Fat
27.6g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Chickpeas

2 cups Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Light Coconut Milk

1/4 medium Onion

1 Garlic Clove

1/2 tbsp Fresh Ginger

1 tsp Olive Oil

1 tsp Mixed Spices (Cumin, Turmeric, Garam Masala, Salt, Pepper)

PREPARATION

  • 1

    Press the tofu lightly with a paper towel to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat olive oil in a medium skillet over medium heat. Add finely chopped onion, garlic, and freshly grated ginger. Sauté until the onion becomes translucent.

  • 3

    Stir in the mixed spices and toast for another 30 seconds to bring out their flavor.

  • 4

    Add the tofu cubes and sauté for about 3-4 minutes until they start to brown lightly.

  • 5

    Mix in the cooked chickpeas and diced tomatoes, allowing them to warm and meld with the spices.

  • 6

    Pour in the light coconut milk and add the fresh spinach. Stir well and let the curry simmer for 5-7 minutes until the spinach wilts and the flavors blend.

  • 7

    Taste and adjust seasoning if needed. Serve warm and enjoy your hearty, creamy chickpea and spinach curry.