Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

A vibrant, creamy curry bursting with hearty chickpeas, tender tofu, and fresh spinach, all infused with aromatic spices and a silky light coconut milk. This dish offers a comforting blend of textures and flavors that elevate a simple meal into a nourishing experience.

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NUTRITION

606kcal
Protein
33.4g
Fat
16.3g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

0.5 cup firm tofu

0.33 cup light coconut milk

1 cup fresh spinach

0.25 medium yellow onion

1 garlic clove

1 teaspoon fresh ginger

0.5 cup diced tomato

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

Pinch of salt

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PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the tofu into small cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 3

    In a medium saucepan over medium heat, sauté the onion in a small amount of water or non-stick spray until softened, then add the garlic and ginger and cook for another minute.

  • 4

    Stir in the ground turmeric, cumin, and coriander, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas and tofu to the saucepan, stirring to coat with the spices.

  • 6

    Pour in the light coconut milk and add the diced tomatoes. Let the mixture simmer for 5-7 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with a pinch of salt, adjust spices if needed, and serve warm.

Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

A vibrant, creamy curry bursting with hearty chickpeas, tender tofu, and fresh spinach, all infused with aromatic spices and a silky light coconut milk. This dish offers a comforting blend of textures and flavors that elevate a simple meal into a nourishing experience.

NUTRITION

606kcal
Protein
33.4g
Fat
16.3g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

0.5 cup firm tofu

0.33 cup light coconut milk

1 cup fresh spinach

0.25 medium yellow onion

1 garlic clove

1 teaspoon fresh ginger

0.5 cup diced tomato

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

Pinch of salt

PREPARATION

  • 1

    Drain and rinse the chickpeas and cut the tofu into small cubes.

  • 2

    Finely dice the onion, mince the garlic, and grate or finely chop the ginger.

  • 3

    In a medium saucepan over medium heat, sauté the onion in a small amount of water or non-stick spray until softened, then add the garlic and ginger and cook for another minute.

  • 4

    Stir in the ground turmeric, cumin, and coriander, letting the spices bloom for about 30 seconds.

  • 5

    Add the chickpeas and tofu to the saucepan, stirring to coat with the spices.

  • 6

    Pour in the light coconut milk and add the diced tomatoes. Let the mixture simmer for 5-7 minutes so that the flavors meld.

  • 7

    Fold in the fresh spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Season with a pinch of salt, adjust spices if needed, and serve warm.