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

A warming and vibrant curry featuring creamy coconut milk, tender chickpeas, hearty tofu, and fresh spinach, spiced with aromatic ginger, garlic, cumin, turmeric, and coriander. This dish provides a balanced blend of protein, fiber, and healthy fats, perfect for a comforting meal any time of day.

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NUTRITION

584kcal
Protein
33.3g
Fat
25.1g
Carbs
65.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

150 grams Extra Firm Tofu

2 cups Baby Spinach

1/2 cup Diced Tomatoes (canned)

1/4 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat.

  • 2

    Add the diced onion, minced garlic, and grated ginger. Sauté until the onions become translucent.

  • 3

    Stir in the spice blend (cumin, turmeric, coriander) and toast for a minute to release their aromas.

  • 4

    Add the drained chickpeas and cubed tofu to the pan. Gently stir to combine with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk. Bring the mixture to a simmer.

  • 6

    Allow it to cook for 5-7 minutes, letting the flavors meld together.

  • 7

    Fold in the baby spinach and cook until just wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, protein-packed curry.

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

A warming and vibrant curry featuring creamy coconut milk, tender chickpeas, hearty tofu, and fresh spinach, spiced with aromatic ginger, garlic, cumin, turmeric, and coriander. This dish provides a balanced blend of protein, fiber, and healthy fats, perfect for a comforting meal any time of day.

NUTRITION

584kcal
Protein
33.3g
Fat
25.1g
Carbs
65.0g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

150 grams Extra Firm Tofu

2 cups Baby Spinach

1/2 cup Diced Tomatoes (canned)

1/4 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Spice Blend (Cumin, Turmeric, Coriander)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat.

  • 2

    Add the diced onion, minced garlic, and grated ginger. Sauté until the onions become translucent.

  • 3

    Stir in the spice blend (cumin, turmeric, coriander) and toast for a minute to release their aromas.

  • 4

    Add the drained chickpeas and cubed tofu to the pan. Gently stir to combine with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk. Bring the mixture to a simmer.

  • 6

    Allow it to cook for 5-7 minutes, letting the flavors meld together.

  • 7

    Fold in the baby spinach and cook until just wilted, about 2 minutes.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy your creamy, protein-packed curry.