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 comforting, fragrant curry combining tender chickpeas, hearty tofu, and vibrant spinach simmered in a light coconut milk sauce enriched with tomatoes, onions, and warming spices. This dish offers a creamy texture, balanced flavors, and a satisfying protein boost to keep you energized.

Try 7 days free, then $12.99 / mo.

NUTRITION

541kcal
Protein
38.6g
Fat
17.5g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas, drained

200 grams Extra Firm Tofu

1/4 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Cumin

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a splash of water or a minimal amount of oil if needed.

  • 2

    Sauté the chopped half onion and minced garlic until they turn soft and fragrant.

  • 3

    Sprinkle in the curry powder, turmeric, and cumin; stir continuously for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and gently stir to coat with the spices.

  • 5

    Mix in the drained chickpeas and diced tomatoes, allowing the flavors to meld.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer for 5-7 minutes.

  • 7

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

  • 8

    Season with salt and pepper to taste, and serve warm.

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 comforting, fragrant curry combining tender chickpeas, hearty tofu, and vibrant spinach simmered in a light coconut milk sauce enriched with tomatoes, onions, and warming spices. This dish offers a creamy texture, balanced flavors, and a satisfying protein boost to keep you energized.

NUTRITION

541kcal
Protein
38.6g
Fat
17.5g
Carbs
65.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas, drained

200 grams Extra Firm Tofu

1/4 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

2 cloves Garlic

1 tsp Curry Powder

1 tsp Turmeric

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat. Add a splash of water or a minimal amount of oil if needed.

  • 2

    Sauté the chopped half onion and minced garlic until they turn soft and fragrant.

  • 3

    Sprinkle in the curry powder, turmeric, and cumin; stir continuously for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and gently stir to coat with the spices.

  • 5

    Mix in the drained chickpeas and diced tomatoes, allowing the flavors to meld.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer for 5-7 minutes.

  • 7

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

  • 8

    Season with salt and pepper to taste, and serve warm.