Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a warm, comforting bowl of creamy chickpea and spinach curry where tender chickpeas mingle with vibrant spinach in a luscious sauce enriched with light coconut milk, Greek yogurt, and tofu. This dish brings a delightful blend of aromatic spices that create a rich, satisfying flavor perfect for a hearty breakfast, lunch, or dinner.

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NUTRITION

632kcal
Protein
39.9g
Fat
21.6g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned, drained and rinsed

1/2 cup Light Coconut Milk

1/2 cup Nonfat Greek Yogurt

100 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Tomato Puree

1 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger (grated)

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the chopped yellow onion, garlic, and grated ginger and sauté until fragrant and the onion softens.

  • 2

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

  • 3

    Add the tomato puree and let it simmer for a minute, stirring to incorporate the spices.

  • 4

    Mix in the chickpeas and gently mash a few with the back of a spoon to help thicken the sauce.

  • 5

    Dice the firm tofu into small cubes and add to the pan along with the light coconut milk. Stir well and let simmer for 5 minutes to blend flavors.

  • 6

    Fold in the fresh spinach and cook until just wilted.

  • 7

    Remove the pan from heat and gently stir in the nonfat Greek yogurt until the curry is creamy and well combined.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your hearty, protein-packed curry.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a warm, comforting bowl of creamy chickpea and spinach curry where tender chickpeas mingle with vibrant spinach in a luscious sauce enriched with light coconut milk, Greek yogurt, and tofu. This dish brings a delightful blend of aromatic spices that create a rich, satisfying flavor perfect for a hearty breakfast, lunch, or dinner.

NUTRITION

632kcal
Protein
39.9g
Fat
21.6g
Carbs
76.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned, drained and rinsed

1/2 cup Light Coconut Milk

1/2 cup Nonfat Greek Yogurt

100 grams Firm Tofu

2 cups Fresh Spinach

1/2 cup Tomato Puree

1 medium Yellow Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger (grated)

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pan over medium heat. Add the chopped yellow onion, garlic, and grated ginger and sauté until fragrant and the onion softens.

  • 2

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

  • 3

    Add the tomato puree and let it simmer for a minute, stirring to incorporate the spices.

  • 4

    Mix in the chickpeas and gently mash a few with the back of a spoon to help thicken the sauce.

  • 5

    Dice the firm tofu into small cubes and add to the pan along with the light coconut milk. Stir well and let simmer for 5 minutes to blend flavors.

  • 6

    Fold in the fresh spinach and cook until just wilted.

  • 7

    Remove the pan from heat and gently stir in the nonfat Greek yogurt until the curry is creamy and well combined.

  • 8

    Season with salt and pepper to taste. Serve warm and enjoy your hearty, protein-packed curry.