Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas; 150 grams Firm Tofu; 2 cups Fresh Spinach; 1/3 cup Light Coconut Milk; 1 medium Tomato; 1/2 medium Onion; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tsp Olive Oil; 1 tsp Ground Cumin; 1/2 tsp Ground Turmeric; 1/2 tsp Ground Coriander; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

A comforting, creamy chickpea and spinach curry brimming with warm spices and vibrant flavors. The tender chickpeas and silky firm tofu mingle in a light coconut milk sauce, while fresh spinach and juicy tomatoes add brightness and depth to every bite.

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NUTRITION

Protein

32.8g

Fat

21.9g

Carbs

66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

150 grams Firm Tofu

2 cups Fresh Spinach

1/3 cup Light Coconut Milk

1 medium Tomato

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Ground Cumin

1/2 tsp Ground Turmeric

1/2 tsp Ground Coriander

Salt & Pepper to taste

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PREPARATION

1
Heat olive oil in a large pan over medium heat.
2
Add chopped half onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.
3
Stir in the ground cumin, turmeric, and coriander, toasting the spices lightly for about 30 seconds.
4
Add diced tomato and cook until softened, about 2-3 minutes.
5
Gently crumble the firm tofu into the pan and stir, allowing it to warm and absorb the spices for about 2 minutes.
6
Mix in the chickpeas and pour in the light coconut milk. Stir to combine and let simmer for 5 minutes so the flavors meld.
7
Fold in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
8
Serve warm as a hearty curry dish for breakfast, lunch, or dinner.