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

Enjoy a warm, comforting bowl of creamy chickpea and spinach curry bursting with aromatic spices and velvety texture. This satisfying dish combines tender chickpeas, silky tofu, and fresh spinach in a light coconut milk sauce, creating a delicious balance of flavors perfect for any meal.

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NUTRITION

604kcal
Protein
32.5g
Fat
20.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (200g)

125g firm tofu

2 cups fresh spinach

1/3 cup light coconut milk (80ml)

1/2 medium onion

1 medium tomato

1 teaspoon olive oil

2 cloves garlic

1 teaspoon curry powder

1/2 teaspoon fresh ginger, minced

Salt & pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced half onion, minced garlic, and fresh ginger and sauté until the onion softens, about 2-3 minutes.

  • 3

    Stir in the curry powder and let the spices toast for about 30 seconds to release their aroma.

  • 4

    Add the chopped tomato and stir, cooking until it begins to break down, around 2 minutes.

  • 5

    Gently fold in the chickpeas and add the light coconut milk. Bring to a simmer.

  • 6

    Dice the firm tofu into cubes and add to the pan, stirring carefully to mix without breaking it apart.

  • 7

    Simmer the curry for 5-7 minutes to allow flavors to meld. If the sauce thickens too much, add a splash of water.

  • 8

    Just before serving, stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

    Season with salt and pepper to taste, then 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

Enjoy a warm, comforting bowl of creamy chickpea and spinach curry bursting with aromatic spices and velvety texture. This satisfying dish combines tender chickpeas, silky tofu, and fresh spinach in a light coconut milk sauce, creating a delicious balance of flavors perfect for any meal.

NUTRITION

604kcal
Protein
32.5g
Fat
20.8g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (200g)

125g firm tofu

2 cups fresh spinach

1/3 cup light coconut milk (80ml)

1/2 medium onion

1 medium tomato

1 teaspoon olive oil

2 cloves garlic

1 teaspoon curry powder

1/2 teaspoon fresh ginger, minced

Salt & pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced half onion, minced garlic, and fresh ginger and sauté until the onion softens, about 2-3 minutes.

  • 3

    Stir in the curry powder and let the spices toast for about 30 seconds to release their aroma.

  • 4

    Add the chopped tomato and stir, cooking until it begins to break down, around 2 minutes.

  • 5

    Gently fold in the chickpeas and add the light coconut milk. Bring to a simmer.

  • 6

    Dice the firm tofu into cubes and add to the pan, stirring carefully to mix without breaking it apart.

  • 7

    Simmer the curry for 5-7 minutes to allow flavors to meld. If the sauce thickens too much, add a splash of water.

  • 8

    Just before serving, stir in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 9

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