Creamy Spiced Chickpea and Spinach Curry

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

Creamy Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Spinach Curry

Savor a comforting bowl of creamy chickpea and spinach curry, bursting with aromatic spices and enhanced by silky tofu and light coconut milk. This dish perfectly balances hearty protein and a rich medley of flavors, creating a nourishing meal that delights both the palate and the body.

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NUTRITION

588kcal
Protein
33.8g
Fat
24.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

200g Firm Tofu, cubed

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Ground Turmeric

Pinch of Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Add the ground cumin, ground coriander, ground turmeric, and a pinch of chili powder. Toast the spices for about 30 seconds to bloom their flavors.

  • 4

    Mix in the diced tomatoes and light coconut milk, stirring to combine and create a creamy sauce base.

  • 5

    Gently fold in the canned chickpeas and cubed tofu, ensuring they are well-coated with the spiced sauce.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together, then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 7

    Season the curry with salt and pepper to taste. Serve warm and enjoy this hearty, protein-packed, flavorful dish.

Creamy Spiced Chickpea and Spinach Curry

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

Creamy Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Spinach Curry

Savor a comforting bowl of creamy chickpea and spinach curry, bursting with aromatic spices and enhanced by silky tofu and light coconut milk. This dish perfectly balances hearty protein and a rich medley of flavors, creating a nourishing meal that delights both the palate and the body.

NUTRITION

588kcal
Protein
33.8g
Fat
24.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

200g Firm Tofu, cubed

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Ground Turmeric

Pinch of Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

  • 3

    Add the ground cumin, ground coriander, ground turmeric, and a pinch of chili powder. Toast the spices for about 30 seconds to bloom their flavors.

  • 4

    Mix in the diced tomatoes and light coconut milk, stirring to combine and create a creamy sauce base.

  • 5

    Gently fold in the canned chickpeas and cubed tofu, ensuring they are well-coated with the spiced sauce.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together, then add the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 7

    Season the curry with salt and pepper to taste. Serve warm and enjoy this hearty, protein-packed, flavorful dish.