Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

Enjoy a warm and hearty chickpea and spinach curry infused with aromatic spices and enriched with crispy tofu chunks. This comforting dish blends the creamy texture of light coconut milk with the fresh burst of tomatoes and the earthy flavor of sautéed onions, making it a satisfying meal perfect for any time of day.

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NUTRITION

545kcal
Protein
32.5g
Fat
19.4g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

2 cups Fresh Spinach (60g)

0.5 cup Diced Tomatoes (122g)

0.25 cup Light Coconut Milk (60ml)

0.25 medium Yellow Onion (30g)

160g Extra Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger Garlic Paste

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

0.5 teaspoon Turmeric Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a saucepan over medium heat. Once hot, add the finely chopped onion and sauté until softened.

  • 2

    Stir in the ginger garlic paste, cumin powder, coriander powder, and turmeric powder. Sauté the spices for about 1 minute to bloom their flavors.

  • 3

    Add the diced tomatoes and let them simmer for 2-3 minutes until they begin to break down.

  • 4

    Incorporate the cooked chickpeas and gently stir to combine all the ingredients with the aromatic spices.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Adjust salt and pepper to taste.

  • 6

    Carefully fold in the spinach leaves and let them wilt into the curry.

  • 7

    Gently add the cubed extra firm tofu to the pan, ensuring the tofu is evenly coated with the sauce. Allow the curry to heat through for another 3-4 minutes.

  • 8

    Taste and adjust seasoning if necessary, then remove from heat and serve hot.

Hearty Chickpea and Spinach Curry

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

Hearty Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Spinach Curry

Enjoy a warm and hearty chickpea and spinach curry infused with aromatic spices and enriched with crispy tofu chunks. This comforting dish blends the creamy texture of light coconut milk with the fresh burst of tomatoes and the earthy flavor of sautéed onions, making it a satisfying meal perfect for any time of day.

NUTRITION

545kcal
Protein
32.5g
Fat
19.4g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

2 cups Fresh Spinach (60g)

0.5 cup Diced Tomatoes (122g)

0.25 cup Light Coconut Milk (60ml)

0.25 medium Yellow Onion (30g)

160g Extra Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger Garlic Paste

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

0.5 teaspoon Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a saucepan over medium heat. Once hot, add the finely chopped onion and sauté until softened.

  • 2

    Stir in the ginger garlic paste, cumin powder, coriander powder, and turmeric powder. Sauté the spices for about 1 minute to bloom their flavors.

  • 3

    Add the diced tomatoes and let them simmer for 2-3 minutes until they begin to break down.

  • 4

    Incorporate the cooked chickpeas and gently stir to combine all the ingredients with the aromatic spices.

  • 5

    Pour in the light coconut milk and bring the curry to a gentle simmer. Adjust salt and pepper to taste.

  • 6

    Carefully fold in the spinach leaves and let them wilt into the curry.

  • 7

    Gently add the cubed extra firm tofu to the pan, ensuring the tofu is evenly coated with the sauce. Allow the curry to heat through for another 3-4 minutes.

  • 8

    Taste and adjust seasoning if necessary, then remove from heat and serve hot.