Creamy Coconut Chickpea Curry

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

Creamy Coconut Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry

Enjoy a vibrant, creamy curry bursting with tender chickpeas and cubes of tofu simmered in a lightly spiced, light coconut milk sauce. This dish balances hearty plant proteins with aromatic spices and fresh greens, making it the perfect satisfying meal any time of day.

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NUTRITION

565kcal
Protein
34.1g
Fat
19.9g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.75 cup firm tofu (cubed)

0.5 cup light coconut milk

0.5 cup diced tomatoes

1 cup spinach

0.25 medium onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1 teaspoon turmeric

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly sauté the chopped onion in a splash of water or a tiny bit of oil until soft and translucent.

  • 2

    Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 3

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

  • 4

    Add the cubed tofu and gently toss to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine.

  • 6

    Gently fold in the chickpeas and let the curry simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Just before finishing, add the spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with a pinch of salt and black pepper, taste and adjust the seasoning as needed.

  • 9

    Serve warm and enjoy your creamy, protein-packed coconut chickpea curry.

Creamy Coconut Chickpea Curry

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

Creamy Coconut Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry

Enjoy a vibrant, creamy curry bursting with tender chickpeas and cubes of tofu simmered in a lightly spiced, light coconut milk sauce. This dish balances hearty plant proteins with aromatic spices and fresh greens, making it the perfect satisfying meal any time of day.

NUTRITION

565kcal
Protein
34.1g
Fat
19.9g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

0.75 cup firm tofu (cubed)

0.5 cup light coconut milk

0.5 cup diced tomatoes

1 cup spinach

0.25 medium onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon curry powder

1 teaspoon turmeric

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and lightly sauté the chopped onion in a splash of water or a tiny bit of oil until soft and translucent.

  • 2

    Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 3

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

  • 4

    Add the cubed tofu and gently toss to coat with the spices.

  • 5

    Pour in the light coconut milk and diced tomatoes, stirring to combine.

  • 6

    Gently fold in the chickpeas and let the curry simmer for 5-7 minutes, allowing the flavors to meld.

  • 7

    Just before finishing, add the spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with a pinch of salt and black pepper, taste and adjust the seasoning as needed.

  • 9

    Serve warm and enjoy your creamy, protein-packed coconut chickpea curry.