Name: Creamy Coconut Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.4 cups cooked Chickpeas (≈230g); 100g Firm Tofu; 1/3 cup Light Coconut Milk (≈80ml); 2 cups Fresh Spinach; 1/4 medium Onion; 2 cloves Garlic; 1 tsp Fresh Ginger, grated; 1 tbsp Curry Powder; 1/2 tsp Turmeric; 1 tsp Olive Oil; Salt and Pepper to taste

Creamy Coconut Chickpea and Spinach Curry

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A luscious, creamy curry melding tender chickpeas, silky tofu, and vibrant spinach in a fragrant blend of coconut milk and warming spices. This dish offers a comforting balance of hearty protein and exotic flavors, perfect for a nourishing and satisfying meal.

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NUTRITION

Protein

32.5g

Fat

23.6g

Carbs

74.7g

SERVINGS

1 serving

INGREDIENTS

1.4 cups cooked Chickpeas (≈230g)

100g Firm Tofu

1/3 cup Light Coconut Milk (≈80ml)

2 cups Fresh Spinach

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tbsp Curry Powder

1/2 tsp Turmeric

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.
2
Stir in the curry powder and turmeric, allowing the spices to bloom for about 1 minute.
3
Add the cooked chickpeas and gently mix to coat them with the spiced onion mixture.
4
Cube the firm tofu and add it to the pan, cooking for 2-3 minutes until it begins to warm up.
5
Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 4-5 minutes so the flavors meld together.
6
Fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.
7
Serve warm, enjoying the aromatic and creamy texture of this comforting curry.