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

A velvety, warming curry loaded with hearty chickpeas, succulent tofu, and tender spinach simmered in a fragrant, creamy coconut and tomato sauce. This vibrant dish harmonizes spices with a light creaminess that perfectly complements its fresh, earthy ingredients, making it ideal for a nourishing meal any time of day.

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NUTRITION

548kcal
Protein
35.8g
Fat
17.8g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

150g extra-firm tofu

2 cups raw spinach (60g)

1/2 cup light coconut milk (120g)

1 small onion (70g)

2 garlic cloves

1/2 cup diced tomatoes (120g)

1 teaspoon curry powder

1 teaspoon fresh ginger, grated

Salt and pepper, to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas, and cut the tofu into bite-size cubes.

  • 2

    Heat a non-stick pan over medium heat and add a drizzle of oil (or water for a lower-calorie version). Sauté the chopped onion until it softens, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger, stirring for an additional 1 minute until fragrant.

  • 4

    Stir in the curry powder and let the spices toast slightly for 30 seconds.

  • 5

    Add the chickpeas and tofu to the pan, coating them well with the spice mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 7

    Fold in the raw spinach and let it wilt into the curry, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Allow the flavors to meld for another minute before removing from heat.

  • 9

    Serve this creamy curry hot, and enjoy it as a nourishing breakfast, hearty lunch, or comforting dinner.

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

A velvety, warming curry loaded with hearty chickpeas, succulent tofu, and tender spinach simmered in a fragrant, creamy coconut and tomato sauce. This vibrant dish harmonizes spices with a light creaminess that perfectly complements its fresh, earthy ingredients, making it ideal for a nourishing meal any time of day.

NUTRITION

548kcal
Protein
35.8g
Fat
17.8g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

150g extra-firm tofu

2 cups raw spinach (60g)

1/2 cup light coconut milk (120g)

1 small onion (70g)

2 garlic cloves

1/2 cup diced tomatoes (120g)

1 teaspoon curry powder

1 teaspoon fresh ginger, grated

Salt and pepper, to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas, and cut the tofu into bite-size cubes.

  • 2

    Heat a non-stick pan over medium heat and add a drizzle of oil (or water for a lower-calorie version). Sauté the chopped onion until it softens, about 3-4 minutes.

  • 3

    Add minced garlic and grated ginger, stirring for an additional 1 minute until fragrant.

  • 4

    Stir in the curry powder and let the spices toast slightly for 30 seconds.

  • 5

    Add the chickpeas and tofu to the pan, coating them well with the spice mixture.

  • 6

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

  • 7

    Fold in the raw spinach and let it wilt into the curry, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Allow the flavors to meld for another minute before removing from heat.

  • 9

    Serve this creamy curry hot, and enjoy it as a nourishing breakfast, hearty lunch, or comforting dinner.