Creamy Chickpea Curry with Fresh Spinach

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

Creamy Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Curry with Fresh Spinach

Experience the comforting warmth of this creamy chickpea curry brightened with fresh spinach and enhanced with soft tofu and a sprinkle of nutritional yeast. Perfectly balanced with aromatic spices and a hint of coconut, this curry is both satisfying and nutritious.

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NUTRITION

573kcal
Protein
39.2g
Fat
16.5g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (~240g)

100g Firm Tofu

1/3 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (~120g)

1 medium Yellow Onion

2 Garlic Cloves

2 tablespoons Nutritional Yeast

1 teaspoon Mixed Spices (Curry Powder, Turmeric, Cumin)

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly sauté the chopped yellow onion until translucent.

  • 2

    Add minced garlic and mixed spices to the pan, stirring for about 30 seconds until fragrant.

  • 3

    Pour in the diced tomatoes and light coconut milk, stirring well to combine.

  • 4

    Add the cooked chickpeas and diced firm tofu (cut into cubes) into the pan. Let the mixture simmer for 5-7 minutes allowing the flavors to meld.

  • 5

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 6

    Stir in the nutritional yeast, and season with salt and pepper to taste. Allow it to simmer for another minute.

  • 7

    Serve warm, enjoying the delicious creaminess of the curry and the nutrient-packed ingredients.

Creamy Chickpea Curry with Fresh Spinach

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

Creamy Chickpea Curry with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Curry with Fresh Spinach

Experience the comforting warmth of this creamy chickpea curry brightened with fresh spinach and enhanced with soft tofu and a sprinkle of nutritional yeast. Perfectly balanced with aromatic spices and a hint of coconut, this curry is both satisfying and nutritious.

NUTRITION

573kcal
Protein
39.2g
Fat
16.5g
Carbs
72.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Chickpeas (~240g)

100g Firm Tofu

1/3 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (~120g)

1 medium Yellow Onion

2 Garlic Cloves

2 tablespoons Nutritional Yeast

1 teaspoon Mixed Spices (Curry Powder, Turmeric, Cumin)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and lightly sauté the chopped yellow onion until translucent.

  • 2

    Add minced garlic and mixed spices to the pan, stirring for about 30 seconds until fragrant.

  • 3

    Pour in the diced tomatoes and light coconut milk, stirring well to combine.

  • 4

    Add the cooked chickpeas and diced firm tofu (cut into cubes) into the pan. Let the mixture simmer for 5-7 minutes allowing the flavors to meld.

  • 5

    Fold in the fresh spinach and cook until wilted, about 2 minutes.

  • 6

    Stir in the nutritional yeast, and season with salt and pepper to taste. Allow it to simmer for another minute.

  • 7

    Serve warm, enjoying the delicious creaminess of the curry and the nutrient-packed ingredients.