Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant and aromatic curry featuring tender chickpeas and silky tofu melded with a rich, creamy coconut sauce and fresh spinach. This dish balances warming spices with a subtle sweetness from tomatoes, creating a comforting meal perfect for a satisfying dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

589kcal
Protein
35g
Fat
23.2g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Spinach (60g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (90g)

1 tsp Olive Oil (5g)

1 tsp Mixed Spices (turmeric, cumin, coriander, salt)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or cook them until tender if using dried.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    Heat the olive oil in a medium pan over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add minced garlic and grated ginger (if available) to the pan and cook for an additional minute until fragrant.

  • 5

    Stir in the mixed spices and diced tomatoes, allowing the flavors to meld for 1-2 minutes.

  • 6

    Add the tofu cubes and chickpeas to the pan, gently mixing to coat in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the curry to a simmer. Let it cook for about 5 minutes so the flavors combine.

  • 8

    Fold in the spinach and cook just until wilted, about 1-2 minutes. Adjust salt and spices as needed.

  • 9

    Serve warm as is or with a side of quinoa or brown rice if desired (note: adding grains will alter macros).

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant and aromatic curry featuring tender chickpeas and silky tofu melded with a rich, creamy coconut sauce and fresh spinach. This dish balances warming spices with a subtle sweetness from tomatoes, creating a comforting meal perfect for a satisfying dinner.

NUTRITION

589kcal
Protein
35g
Fat
23.2g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1/2 cup Light Coconut Milk (120g)

2 cups Spinach (60g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1/2 cup Diced Tomatoes (90g)

1 tsp Olive Oil (5g)

1 tsp Mixed Spices (turmeric, cumin, coriander, salt)

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or cook them until tender if using dried.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes.

  • 3

    Heat the olive oil in a medium pan over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add minced garlic and grated ginger (if available) to the pan and cook for an additional minute until fragrant.

  • 5

    Stir in the mixed spices and diced tomatoes, allowing the flavors to meld for 1-2 minutes.

  • 6

    Add the tofu cubes and chickpeas to the pan, gently mixing to coat in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the curry to a simmer. Let it cook for about 5 minutes so the flavors combine.

  • 8

    Fold in the spinach and cook just until wilted, about 1-2 minutes. Adjust salt and spices as needed.

  • 9

    Serve warm as is or with a side of quinoa or brown rice if desired (note: adding grains will alter macros).