Name: Creamy Coconut Chickpea Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas, canned, drained (164g); 150g Firm Tofu; 2 cups Fresh Spinach (60g); 1/2 cup Light Coconut Milk (120g); 1/3 cup Green Peas (50g); 1 tsp Olive Oil; 1/4 medium Yellow Onion (40g); 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tsp each Turmeric, Cumin, Garam Masala; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Spinach Curry

A vibrant, creamy curry bursting with the comforting flavors of chickpeas, tofu, and fresh spinach simmered gently in light coconut milk. This dish is balanced with a kick of aromatic spices, creating a satisfying meal that nourishes and delights.

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NUTRITION

Protein

33.8g

Fat

23.1g

Carbs

68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas, canned, drained (164g)

150g Firm Tofu

2 cups Fresh Spinach (60g)

1/2 cup Light Coconut Milk (120g)

1/3 cup Green Peas (50g)

1 tsp Olive Oil

1/4 medium Yellow Onion (40g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp each Turmeric, Cumin, Garam Masala

Salt & Pepper to taste

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PREPARATION

1
Heat the olive oil in a non-stick pan over medium heat.
2
Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3
Stir in the turmeric, cumin, and garam masala, allowing the spices to bloom for about 30 seconds.
4
Add the chickpeas and gently stir to coat them with the spice mixture.
5
Cube the firm tofu and add it to the pan along with the green peas. Sauté for another 2 minutes.
6
Pour in the light coconut milk and bring the mixture to a gentle simmer.
7
Fold in the fresh spinach and cook until wilted, about 2 minutes.
8
Season with salt and pepper to taste.
9
Serve hot, enjoying the warm, creamy textures and aromatic spices.