Creamy Coconut Chickpea and Vegetable Curry

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

Creamy Coconut Chickpea and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Vegetable Curry

A vibrant, fragrant curry featuring a delightful blend of chickpeas, tofu, and fresh vegetables simmered in a light coconut sauce with warming spices. This dish offers a rich, creamy texture and a burst of flavors that make it an ideal, satisfying meal for any time of day.

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NUTRITION

586kcal
Protein
33.7g
Fat
27.5g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup canned chickpeas (drained)

220 grams firm tofu

1/4 cup light coconut milk

1/2 medium onion

1/2 medium red bell pepper

1 small tomato

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp coconut oil

1 tsp curry powder

1/2 tsp ground turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Heat the coconut oil in a large pan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced red bell pepper and tomato to the pan, and cook for 2-3 minutes until they slightly soften.

  • 5

    Cube the firm tofu and gently add it along with the drained chickpeas to the pan.

  • 6

    Pour in the light coconut milk and add a splash of water if needed. Stir to combine all ingredients.

  • 7

    Allow the curry to simmer for 8-10 minutes on low heat so that the flavors meld together.

  • 8

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 9

    Serve warm on its own or over a small portion of brown rice if desired (adjust additional calories accordingly).

Creamy Coconut Chickpea and Vegetable Curry

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

Creamy Coconut Chickpea and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Vegetable Curry

A vibrant, fragrant curry featuring a delightful blend of chickpeas, tofu, and fresh vegetables simmered in a light coconut sauce with warming spices. This dish offers a rich, creamy texture and a burst of flavors that make it an ideal, satisfying meal for any time of day.

NUTRITION

586kcal
Protein
33.7g
Fat
27.5g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup canned chickpeas (drained)

220 grams firm tofu

1/4 cup light coconut milk

1/2 medium onion

1/2 medium red bell pepper

1 small tomato

1 cup fresh spinach

2 cloves garlic

1 tsp fresh ginger

1 tsp coconut oil

1 tsp curry powder

1/2 tsp ground turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Heat the coconut oil in a large pan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger; sauté until the onion becomes translucent.

  • 3

    Stir in the curry powder and turmeric, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the diced red bell pepper and tomato to the pan, and cook for 2-3 minutes until they slightly soften.

  • 5

    Cube the firm tofu and gently add it along with the drained chickpeas to the pan.

  • 6

    Pour in the light coconut milk and add a splash of water if needed. Stir to combine all ingredients.

  • 7

    Allow the curry to simmer for 8-10 minutes on low heat so that the flavors meld together.

  • 8

    Just before serving, fold in the fresh spinach and season with salt and pepper to taste.

  • 9

    Serve warm on its own or over a small portion of brown rice if desired (adjust additional calories accordingly).