Creamy Chickpea and Spinach Coconut Curry

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

Creamy Chickpea and Spinach Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Coconut Curry

Enjoy a vibrant, creamy curry featuring tender chickpeas and hearty spinach immersed in a rich coconut tomato broth, accented with warming spices. This satisfying dish delivers a delightful blend of textures and aromas perfect for a comforting meal any time of day.

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NUTRITION

605kcal
Protein
36.7g
Fat
16.6g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas (246g)

125g Firm Tofu

2 cups Fresh Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (30g)

1 Garlic Clove (3g)

1/2 teaspoon Fresh Ginger

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

1/2 teaspoon Red Chili Flakes

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or pre-cook them if using dried.

  • 2

    Press and cube the firm tofu. Set aside.

  • 3

    Heat a non-stick skillet over medium heat and add a splash of water or a light cooking spray.

  • 4

    Sauté the diced onion for 2-3 minutes until translucent, then add minced garlic and grated ginger, cooking for an additional minute.

  • 5

    Stir in the ground cumin, turmeric, and red chili flakes, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the chickpeas and tofu cubes, stirring gently to coat them evenly with the spices.

  • 7

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

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Simmer for another 2 minutes to meld the flavors.

  • 10

    Serve warm, enjoying the creamy, aromatic curry as a satisfying meal.

Creamy Chickpea and Spinach Coconut Curry

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

Creamy Chickpea and Spinach Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Coconut Curry

Enjoy a vibrant, creamy curry featuring tender chickpeas and hearty spinach immersed in a rich coconut tomato broth, accented with warming spices. This satisfying dish delivers a delightful blend of textures and aromas perfect for a comforting meal any time of day.

NUTRITION

605kcal
Protein
36.7g
Fat
16.6g
Carbs
82.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Chickpeas (246g)

125g Firm Tofu

2 cups Fresh Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (120g)

1/4 medium Yellow Onion (30g)

1 Garlic Clove (3g)

1/2 teaspoon Fresh Ginger

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

1/2 teaspoon Red Chili Flakes

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or pre-cook them if using dried.

  • 2

    Press and cube the firm tofu. Set aside.

  • 3

    Heat a non-stick skillet over medium heat and add a splash of water or a light cooking spray.

  • 4

    Sauté the diced onion for 2-3 minutes until translucent, then add minced garlic and grated ginger, cooking for an additional minute.

  • 5

    Stir in the ground cumin, turmeric, and red chili flakes, allowing the spices to bloom for about 30 seconds.

  • 6

    Add the chickpeas and tofu cubes, stirring gently to coat them evenly with the spices.

  • 7

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

  • 8

    Fold in the fresh spinach and cook until just wilted, about 2 minutes.

  • 9

    Season with salt and pepper to taste. Simmer for another 2 minutes to meld the flavors.

  • 10

    Serve warm, enjoying the creamy, aromatic curry as a satisfying meal.