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

Enjoy a vibrant, creamy curry bursting with tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk base with warm spices. This dish delivers a satisfying blend of tangy tomato paste and aromatic garlic, creating a delightful harmony of flavors perfect for a nourishing meal.

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NUTRITION

483kcal
Protein
33.1g
Fat
20.8g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

170g firm tofu

1/3 cup light coconut milk

2 cups fresh spinach

1/4 medium yellow onion

2 cloves garlic

1 tbsp tomato paste

1 tsp olive oil

1/4 cup cooked lentils

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add the finely chopped onion and sauté until softened and translucent.

  • 2

    Stir in minced garlic, ground cumin, turmeric, and coriander, cooking for about 30 seconds until fragrant.

  • 3

    Add the tomato paste and mix well to combine with the spices and onions.

  • 4

    Gently fold in the drained chickpeas and cooked lentils, stirring to coat them in the spiced mixture.

  • 5

    Crumble the firm tofu into the pan and pour in the light coconut milk. Stir to incorporate all ingredients.

  • 6

    Bring the mixture to a simmer, then add the fresh spinach. Cook until the spinach wilts and the flavors meld, approximately 3-5 minutes.

  • 7

    Season with salt and pepper to taste and let the curry simmer briefly to allow the flavors to develop.

  • 8

    Serve warm, enjoying this nutritious and creamy curry as a fulfilling breakfast, lunch, or dinner.

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

Enjoy a vibrant, creamy curry bursting with tender chickpeas, silky tofu, and fresh spinach simmered in a light coconut milk base with warm spices. This dish delivers a satisfying blend of tangy tomato paste and aromatic garlic, creating a delightful harmony of flavors perfect for a nourishing meal.

NUTRITION

483kcal
Protein
33.1g
Fat
20.8g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

170g firm tofu

1/3 cup light coconut milk

2 cups fresh spinach

1/4 medium yellow onion

2 cloves garlic

1 tbsp tomato paste

1 tsp olive oil

1/4 cup cooked lentils

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground coriander

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pan over medium heat. Add the finely chopped onion and sauté until softened and translucent.

  • 2

    Stir in minced garlic, ground cumin, turmeric, and coriander, cooking for about 30 seconds until fragrant.

  • 3

    Add the tomato paste and mix well to combine with the spices and onions.

  • 4

    Gently fold in the drained chickpeas and cooked lentils, stirring to coat them in the spiced mixture.

  • 5

    Crumble the firm tofu into the pan and pour in the light coconut milk. Stir to incorporate all ingredients.

  • 6

    Bring the mixture to a simmer, then add the fresh spinach. Cook until the spinach wilts and the flavors meld, approximately 3-5 minutes.

  • 7

    Season with salt and pepper to taste and let the curry simmer briefly to allow the flavors to develop.

  • 8

    Serve warm, enjoying this nutritious and creamy curry as a fulfilling breakfast, lunch, or dinner.