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

Enjoy a luscious, hearty curry where tender chickpeas and cubes of firm tofu mingle with vibrant spinach in a fragrant, lightly spiced coconut broth. This dish brings warmth and comfort, with layers of savory spices and a velvety texture that’s perfect for a fulfilling meal at any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

634kcal
Protein
34.7g
Fat
26.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

3/4 cup firm tofu, cubed

2 cups fresh spinach

1/3 cup light coconut milk

1 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon chili powder

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

  • 3

    Add the ground cumin, turmeric, coriander, and chili powder. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Mix in the drained chickpeas and gently toss to coat them with the spice mixture.

  • 5

    Pour in the light coconut milk and add the cubed tofu. Stir gently to combine, then let it simmer for 5 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and let it wilt into the curry, cooking for another 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve warm. Enjoy your creamy, aromatic chickpea and spinach curry as a satisfying meal.

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

Enjoy a luscious, hearty curry where tender chickpeas and cubes of firm tofu mingle with vibrant spinach in a fragrant, lightly spiced coconut broth. This dish brings warmth and comfort, with layers of savory spices and a velvety texture that’s perfect for a fulfilling meal at any time of the day.

NUTRITION

634kcal
Protein
34.7g
Fat
26.8g
Carbs
69.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

3/4 cup firm tofu, cubed

2 cups fresh spinach

1/3 cup light coconut milk

1 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium pot over medium heat and sauté the diced onion until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

  • 3

    Add the ground cumin, turmeric, coriander, and chili powder. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Mix in the drained chickpeas and gently toss to coat them with the spice mixture.

  • 5

    Pour in the light coconut milk and add the cubed tofu. Stir gently to combine, then let it simmer for 5 minutes so the flavors meld.

  • 6

    Fold in the fresh spinach and let it wilt into the curry, cooking for another 2-3 minutes. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve warm. Enjoy your creamy, aromatic chickpea and spinach curry as a satisfying meal.