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 featuring tender chickpeas, silky tofu, and fresh spinach enveloped in a light coconut milk sauce with aromatic spices. This dish is both hearty and wholesome, offering a delightful balance of textures and rich, nuanced flavors perfect for a comforting dinner.

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NUTRITION

600kcal
Protein
33.0g
Fat
23.3g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (240g)

170g firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon olive oil

2 teaspoons spice blend (curry powder, turmeric, cumin)

Salt and pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the spice blend and toast for about 30 seconds until fragrant.

  • 3

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 4

    Gently fold in the chickpeas and drained, cubed tofu. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

  • 5

    Stir in the fresh spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve warm. Enjoy this vibrant curry on its own or paired with a side of whole grains.

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 featuring tender chickpeas, silky tofu, and fresh spinach enveloped in a light coconut milk sauce with aromatic spices. This dish is both hearty and wholesome, offering a delightful balance of textures and rich, nuanced flavors perfect for a comforting dinner.

NUTRITION

600kcal
Protein
33.0g
Fat
23.3g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (240g)

170g firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

2 cloves garlic

1 teaspoon fresh ginger

1 teaspoon olive oil

2 teaspoons spice blend (curry powder, turmeric, cumin)

Salt and pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

  • 2

    Stir in the spice blend and toast for about 30 seconds until fragrant.

  • 3

    Add the diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 4

    Gently fold in the chickpeas and drained, cubed tofu. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

  • 5

    Stir in the fresh spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Remove from heat and serve warm. Enjoy this vibrant curry on its own or paired with a side of whole grains.