Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a velvety, aromatic coconut chickpea curry enriched with savory tempeh, fresh tomatoes, and nutrient-packed spinach. Infused with warm spices like curry and cumin, this dish delivers a balanced, comforting bowl perfect for lunch or dinner.

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NUTRITION

627kcal
Protein
40.3g
Fat
22.7g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned drained chickpeas (164g)

100 grams tempeh

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/2 cup diced tomatoes (90g)

1/2 medium onion (55g)

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

1/2 tsp ground cumin

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the tempeh into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the tempeh cubes and lightly sauté until they begin to brown, about 3-4 minutes. Remove and set aside.

  • 3

    In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 4

    Stir in the curry powder and ground cumin, and toast the spices for about 30 seconds until fragrant.

  • 5

    Add the chickpeas and diced tomatoes to the pan, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld.

  • 7

    Return the browned tempeh to the pan and stir in the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve warm and enjoy your creamy, flavorful curry.

Creamy Coconut Chickpea Curry with Fresh Spinach

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

Creamy Coconut Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry with Fresh Spinach

Enjoy a velvety, aromatic coconut chickpea curry enriched with savory tempeh, fresh tomatoes, and nutrient-packed spinach. Infused with warm spices like curry and cumin, this dish delivers a balanced, comforting bowl perfect for lunch or dinner.

NUTRITION

627kcal
Protein
40.3g
Fat
22.7g
Carbs
74.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned drained chickpeas (164g)

100 grams tempeh

1/2 cup light coconut milk (120g)

2 cups fresh spinach (60g)

1/2 cup diced tomatoes (90g)

1/2 medium onion (55g)

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

1/2 tsp ground cumin

PREPARATION

  • 1

    Drain and rinse the chickpeas. Cut the tempeh into bite-sized cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the tempeh cubes and lightly sauté until they begin to brown, about 3-4 minutes. Remove and set aside.

  • 3

    In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 4

    Stir in the curry powder and ground cumin, and toast the spices for about 30 seconds until fragrant.

  • 5

    Add the chickpeas and diced tomatoes to the pan, stirring to combine with the spices.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes so the flavors meld.

  • 7

    Return the browned tempeh to the pan and stir in the fresh spinach. Cook until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve warm and enjoy your creamy, flavorful curry.