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

A warm, comforting chickpea curry bursting with aromatic spices, light coconut cream, and hearty tofu, all brightened by fresh spinach and tomato. This vibrant dish offers a stunning mix of textures and flavors, perfectly balancing creaminess and spice for a satisfying meal.

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NUTRITION

607kcal
Protein
34.7g
Fat
21.9g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1/3 cup light coconut milk

150 grams firm tofu

2 cups fresh spinach

1 medium tomato, diced

1 small yellow onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Stir in minced garlic and ginger, cooking for another 1 minute until fragrant.

  • 3

    Add the ground cumin, turmeric, and coriander; stir for 30 seconds to release the spices' aromas.

  • 4

    Mix in the diced tomato and let it simmer until slightly softened, about 2 minutes.

  • 5

    Gently fold in the drained chickpeas and cubed firm tofu, ensuring they are evenly coated in the spices.

  • 6

    Pour in the light coconut milk and allow the mixture to simmer for 5 minutes, so the flavors meld together.

  • 7

    Add the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm. Enjoy this creamy, spiced curry as a comforting main dish.

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

A warm, comforting chickpea curry bursting with aromatic spices, light coconut cream, and hearty tofu, all brightened by fresh spinach and tomato. This vibrant dish offers a stunning mix of textures and flavors, perfectly balancing creaminess and spice for a satisfying meal.

NUTRITION

607kcal
Protein
34.7g
Fat
21.9g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1/3 cup light coconut milk

150 grams firm tofu

2 cups fresh spinach

1 medium tomato, diced

1 small yellow onion, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Stir in minced garlic and ginger, cooking for another 1 minute until fragrant.

  • 3

    Add the ground cumin, turmeric, and coriander; stir for 30 seconds to release the spices' aromas.

  • 4

    Mix in the diced tomato and let it simmer until slightly softened, about 2 minutes.

  • 5

    Gently fold in the drained chickpeas and cubed firm tofu, ensuring they are evenly coated in the spices.

  • 6

    Pour in the light coconut milk and allow the mixture to simmer for 5 minutes, so the flavors meld together.

  • 7

    Add the fresh spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Remove from heat and serve warm. Enjoy this creamy, spiced curry as a comforting main dish.