Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor the warm, aromatic flavors of this creamy chickpea and spinach curry, enriched with tender tofu and vibrant spinach, simmered in a light coconut milk and spice-infused sauce. Perfectly served over a fluffy bed of quinoa, this dish offers a balanced, satisfying meal that delights both the palate and the body.

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NUTRITION

674kcal
Protein
35.7g
Fat
18.8g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

2 cups Fresh Spinach

1/2 cup Firm Tofu

1/3 cup Light Coconut Milk

3/4 cup Cooked Quinoa

1 medium Red Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

1 medium Diced Tomato

1 tablespoon Spice Blend (Cumin, Turmeric, Paprika, Garam Masala)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Set aside.

  • 2

    Dice the red onion, mince the garlic, and grate the ginger. Dice the tomato.

  • 3

    Heat a non-stick pan over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the garlic, ginger, and spice blend (cumin, turmeric, paprika, garam masala). Stir for 1 minute until fragrant.

  • 5

    Pour in the light coconut milk and add the diced tomato. Let the mixture simmer for 2 minutes.

  • 6

    Stir in the chickpeas and gently fold in the spinach. Let it simmer until the spinach wilts, about 2-3 minutes.

  • 7

    Cube the firm tofu and add it to the pan. Simmer for an additional 3 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 8

    Serve the creamy curry hot over the cooked quinoa, ensuring a balanced serving.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor the warm, aromatic flavors of this creamy chickpea and spinach curry, enriched with tender tofu and vibrant spinach, simmered in a light coconut milk and spice-infused sauce. Perfectly served over a fluffy bed of quinoa, this dish offers a balanced, satisfying meal that delights both the palate and the body.

NUTRITION

674kcal
Protein
35.7g
Fat
18.8g
Carbs
97.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

2 cups Fresh Spinach

1/2 cup Firm Tofu

1/3 cup Light Coconut Milk

3/4 cup Cooked Quinoa

1 medium Red Onion

2 Garlic Cloves

1 teaspoon Fresh Ginger

1 medium Diced Tomato

1 tablespoon Spice Blend (Cumin, Turmeric, Paprika, Garam Masala)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Set aside.

  • 2

    Dice the red onion, mince the garlic, and grate the ginger. Dice the tomato.

  • 3

    Heat a non-stick pan over medium heat. Add the diced red onion and sauté until softened, about 3-4 minutes.

  • 4

    Add the garlic, ginger, and spice blend (cumin, turmeric, paprika, garam masala). Stir for 1 minute until fragrant.

  • 5

    Pour in the light coconut milk and add the diced tomato. Let the mixture simmer for 2 minutes.

  • 6

    Stir in the chickpeas and gently fold in the spinach. Let it simmer until the spinach wilts, about 2-3 minutes.

  • 7

    Cube the firm tofu and add it to the pan. Simmer for an additional 3 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 8

    Serve the creamy curry hot over the cooked quinoa, ensuring a balanced serving.