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, hearty curry that melds the creaminess of light coconut milk with tender chickpeas and tofu, enhanced by fresh spinach and aromatic spices. Each spoonful delivers a fragrant medley of flavors that warm the soul while aligning perfectly with your nutrition goals.

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NUTRITION

580kcal
Protein
33.4g
Fat
28.8g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (approx. 180g)

150g Firm Tofu

0.5 cup Light Coconut Milk (approx. 120g)

2 cups Fresh Spinach (approx. 60g)

0.5 cup Diced Tomatoes (approx. 125g)

0.25 medium Yellow Onion (approx. 40g)

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.

  • 2

    Stir in the ground cumin and turmeric, cooking for about 30 seconds to release their aromas.

  • 3

    Add the diced tomatoes and allow the mixture to simmer for 2-3 minutes.

  • 4

    Gently fold in the chickpeas and crumble the firm tofu into the pan, stirring carefully to mix well with the spices.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Let it cook for 5 minutes so the flavors meld together.

  • 6

    Add the fresh spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy this creamy, nutrient-packed curry as a satisfying meal any time of the day.

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, hearty curry that melds the creaminess of light coconut milk with tender chickpeas and tofu, enhanced by fresh spinach and aromatic spices. Each spoonful delivers a fragrant medley of flavors that warm the soul while aligning perfectly with your nutrition goals.

NUTRITION

580kcal
Protein
33.4g
Fat
28.8g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (approx. 180g)

150g Firm Tofu

0.5 cup Light Coconut Milk (approx. 120g)

2 cups Fresh Spinach (approx. 60g)

0.5 cup Diced Tomatoes (approx. 125g)

0.25 medium Yellow Onion (approx. 40g)

2 cloves Garlic

1 teaspoon Olive Oil

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.

  • 2

    Stir in the ground cumin and turmeric, cooking for about 30 seconds to release their aromas.

  • 3

    Add the diced tomatoes and allow the mixture to simmer for 2-3 minutes.

  • 4

    Gently fold in the chickpeas and crumble the firm tofu into the pan, stirring carefully to mix well with the spices.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Let it cook for 5 minutes so the flavors meld together.

  • 6

    Add the fresh spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve warm, and enjoy this creamy, nutrient-packed curry as a satisfying meal any time of the day.