Healthy Creamy Chickpea and Spinach Curry

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

Healthy Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chickpea and Spinach Curry

A vibrant and comforting curry that combines hearty chickpeas and protein-packed tofu in a light, creamy coconut sauce. Fresh spinach, tomatoes, and warm spices round out this nourishing dish that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

579kcal
Protein
35.6g
Fat
21.1g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Extra Firm Tofu

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/2 medium Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Olive Oil

Pinch of Salt

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and let it bloom in the oil for about 30 seconds.

  • 4

    Add the cubed tofu and sauté gently for 3-4 minutes to lightly brown the edges.

  • 5

    Mix in the chickpeas and diced tomatoes, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and add a splash of water if the sauce seems too thick. Bring the mixture to a simmer.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Season with a pinch of salt and adjust spices as needed. Simmer for another 3-5 minutes until the flavors meld together.

  • 9

    Serve warm and enjoy your healthy, creamy chickpea and spinach curry.

Healthy Creamy Chickpea and Spinach Curry

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

Healthy Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chickpea and Spinach Curry

A vibrant and comforting curry that combines hearty chickpeas and protein-packed tofu in a light, creamy coconut sauce. Fresh spinach, tomatoes, and warm spices round out this nourishing dish that’s perfect for breakfast, lunch, or dinner.

NUTRITION

579kcal
Protein
35.6g
Fat
21.1g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (cooked)

200 grams Extra Firm Tofu

2 cups Fresh Spinach

1/4 cup Light Coconut Milk

1/2 cup Diced Tomatoes

1/2 medium Onion, diced

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Curry Powder

1 teaspoon Olive Oil

Pinch of Salt

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add diced onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and let it bloom in the oil for about 30 seconds.

  • 4

    Add the cubed tofu and sauté gently for 3-4 minutes to lightly brown the edges.

  • 5

    Mix in the chickpeas and diced tomatoes, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and add a splash of water if the sauce seems too thick. Bring the mixture to a simmer.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, stirring occasionally.

  • 8

    Season with a pinch of salt and adjust spices as needed. Simmer for another 3-5 minutes until the flavors meld together.

  • 9

    Serve warm and enjoy your healthy, creamy chickpea and spinach curry.