YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chickpea and Spinach Curry
A vibrant, aromatic curry featuring hearty chickpeas and silken tofu simmered in a light, creamy coconut base with spinach and tomatoes. Perfectly spiced with curry, garlic, and turmeric, this dish delivers a satisfying fusion of flavors while supporting your healthy eating goals.
INGREDIENTS
1 cup Chickpeas (canned, drained)
150 grams Firm Tofu
1/2 cup Light Coconut Milk
2 cups Fresh Spinach
1/2 cup Diced Tomatoes
1 small Onion
2 Garlic Cloves
1 teaspoon Coconut Oil
1 teaspoon Curry Powder
1 teaspoon Turmeric Powder
1 teaspoon Ground Cumin
Pinch of Salt
PREPARATION
Heat the coconut oil in a large skillet or pan over medium heat.
Dice the small onion and sauté for about 2-3 minutes until softened. Add minced garlic and cook for an additional minute.
Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for about 30 seconds.
Add the drained chickpeas and diced tomatoes to the pan. Stir to combine with the spices.
Cube the firm tofu and gently fold it into the mixture. Pour in the light coconut milk, stirring well.
Simmer the curry over low-medium heat for 5-7 minutes to let the flavors meld together.
Add the fresh spinach and cook until wilted, about 2 minutes. Season with a pinch of salt.
Taste and adjust seasoning if needed. Serve warm and enjoy this wholesome, nourishing curry.