Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A vibrant, creamy curry that melds tender chickpeas and silken tofu with fresh spinach and a touch of coconut, spiced with aromatic curry and turmeric. This hearty dish offers a balanced mix of protein and comforting flavors, perfect for a nourishing meal any time of day.

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NUTRITION

595kcal
Protein
34.2g
Fat
19.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

300g Canned Chickpeas, drained (approx 1.25 cups)

150g Firm Tofu (about 0.75 cup cubed)

1/8 cup Light Coconut Milk (30g)

2 cups Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 teaspoon Grated Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

Salt and Pepper to taste

1/2 cup Water

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly spray with cooking spray or add a minimal amount of oil if preferred.

  • 2

    Add chopped onions, minced garlic, and grated ginger to the pan. Sauté until the onions soften and become translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the drained chickpeas and cubed tofu to the pan, stirring to coat them evenly with the spice mixture.

  • 5

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

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the tofu to absorb the spices.

  • 7

    Fold in the fresh spinach and continue to cook for another 2-3 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the creamy coconut chickpea and spinach curry hot, enjoying the comforting blend of flavors in every bite.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A vibrant, creamy curry that melds tender chickpeas and silken tofu with fresh spinach and a touch of coconut, spiced with aromatic curry and turmeric. This hearty dish offers a balanced mix of protein and comforting flavors, perfect for a nourishing meal any time of day.

NUTRITION

595kcal
Protein
34.2g
Fat
19.4g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

300g Canned Chickpeas, drained (approx 1.25 cups)

150g Firm Tofu (about 0.75 cup cubed)

1/8 cup Light Coconut Milk (30g)

2 cups Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Chopped Onion

2 cloves Minced Garlic

1 teaspoon Grated Fresh Ginger

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

Salt and Pepper to taste

1/2 cup Water

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly spray with cooking spray or add a minimal amount of oil if preferred.

  • 2

    Add chopped onions, minced garlic, and grated ginger to the pan. Sauté until the onions soften and become translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the drained chickpeas and cubed tofu to the pan, stirring to coat them evenly with the spice mixture.

  • 5

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

  • 6

    Let the curry simmer for 5-7 minutes, allowing the flavors to meld and the tofu to absorb the spices.

  • 7

    Fold in the fresh spinach and continue to cook for another 2-3 minutes until the spinach wilts.

  • 8

    Season with salt and pepper to taste, then remove from heat.

  • 9

    Serve the creamy coconut chickpea and spinach curry hot, enjoying the comforting blend of flavors in every bite.