Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 250 grams Extra Firm Tofu; 2 cups Fresh Spinach; 1/3 cup Light Coconut Milk; 0.5 medium Onion; 0.5 medium Tomato, diced; 2 cloves Garlic; 2 tsp Curry Powder

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

A vibrant and satisfying curry featuring tender chickpeas and protein-rich tofu simmered in a light, creamy coconut milk sauce with aromatic spices. Fresh spinach and a hint of tomato and garlic add a burst of color and flavor, making this dish a wholesome option for any meal of the day.

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NUTRITION

Protein

35.4g

Fat

24.8g

Carbs

52.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

250 grams Extra Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

0.5 medium Onion

0.5 medium Tomato, diced

2 cloves Garlic

2 tsp Curry Powder

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PREPARATION

1
Drain and rinse the chickpeas if using canned.
2
Press the extra firm tofu and cut it into cubes.
3
Heat a non-stick pan over medium heat and add a splash of water or a light cooking spray. Sauté the chopped onion and minced garlic until softened.
4
Add the tofu cubes and curry powder to the pan; gently stir to coat the tofu with the spices and allow it to brown lightly.
5
Mix in the chickpeas and diced tomato, cooking for another 2-3 minutes to meld the flavors.
6
Pour in the light coconut milk and add the fresh spinach. Let the curry simmer for 5-7 minutes until the spinach wilts and the flavors integrate.
7
Season with salt and pepper to taste, then serve warm.