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 and comforting bowl of creamy coconut chickpea and spinach curry that melds the earthiness of chickpeas with the velvety texture of light coconut milk. A burst of fresh spinach, juicy tomatoes, and a hint of spices elevates this dish into a delightful, one-bowl meal perfect for a healthy dinner.

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NUTRITION

562kcal
Protein
32.1g
Fat
20.7g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

150g Extra-Firm Tofu, diced

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Green Peas

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

Spice Mix: Cumin, Turmeric, Coriander, Salt, Pepper

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PREPARATION

  • 1

    Heat a teaspoon of olive oil in a non-stick pan over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.

  • 3

    Stir in the spice mix (cumin, turmeric, coriander, salt, and pepper) and toast for about 30 seconds.

  • 4

    Add the diced tofu and sauté gently for 2-3 minutes to allow it to absorb the flavors.

  • 5

    Mix in the drained chickpeas and green peas, stirring to combine well.

  • 6

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

  • 7

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

  • 8

    Taste and adjust seasonings if necessary. Serve hot as a comforting one-bowl meal.

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 and comforting bowl of creamy coconut chickpea and spinach curry that melds the earthiness of chickpeas with the velvety texture of light coconut milk. A burst of fresh spinach, juicy tomatoes, and a hint of spices elevates this dish into a delightful, one-bowl meal perfect for a healthy dinner.

NUTRITION

562kcal
Protein
32.1g
Fat
20.7g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

150g Extra-Firm Tofu, diced

1/4 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomato

1/4 cup Green Peas

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1 tsp Olive Oil

Spice Mix: Cumin, Turmeric, Coriander, Salt, Pepper

PREPARATION

  • 1

    Heat a teaspoon of olive oil in a non-stick pan over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent.

  • 3

    Stir in the spice mix (cumin, turmeric, coriander, salt, and pepper) and toast for about 30 seconds.

  • 4

    Add the diced tofu and sauté gently for 2-3 minutes to allow it to absorb the flavors.

  • 5

    Mix in the drained chickpeas and green peas, stirring to combine well.

  • 6

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

  • 7

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

  • 8

    Taste and adjust seasonings if necessary. Serve hot as a comforting one-bowl meal.