Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant and satisfying Creamy Chickpea and Spinach Curry, where tender chickpeas meet silky tofu and fresh spinach in a fragrant blend of spices and light coconut milk. This wholesome dish delivers a rich burst of flavor with a creamy consistency, perfect for a nourishing meal any time of day.

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NUTRITION

577kcal
Protein
35.1g
Fat
18.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Chickpeas (216g)

150g Extra Firm Tofu

2 cups Fresh Spinach (60g)

1/3 cup Light Coconut Milk (80ml)

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

Spices (Cumin, Turmeric, Salt, Pepper)

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if not already prepared.

  • 2

    Press the extra firm tofu to remove excess water and cut it into small cubes.

  • 3

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

  • 4

    Add the tofu cubes and lightly sauté for 3-4 minutes until they begin to brown slightly.

  • 5

    Stir in the chickpeas, diced tomatoes, and your spices (cumin, turmeric, salt, and pepper). Let the spices bloom for about 1 minute.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, about 2 minutes.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy this hearty, creamy curry.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant and satisfying Creamy Chickpea and Spinach Curry, where tender chickpeas meet silky tofu and fresh spinach in a fragrant blend of spices and light coconut milk. This wholesome dish delivers a rich burst of flavor with a creamy consistency, perfect for a nourishing meal any time of day.

NUTRITION

577kcal
Protein
35.1g
Fat
18.4g
Carbs
75g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Cooked Chickpeas (216g)

150g Extra Firm Tofu

2 cups Fresh Spinach (60g)

1/3 cup Light Coconut Milk (80ml)

1/2 cup Diced Tomatoes

1/4 medium Onion

2 cloves Garlic

Spices (Cumin, Turmeric, Salt, Pepper)

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if not already prepared.

  • 2

    Press the extra firm tofu to remove excess water and cut it into small cubes.

  • 3

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

  • 4

    Add the tofu cubes and lightly sauté for 3-4 minutes until they begin to brown slightly.

  • 5

    Stir in the chickpeas, diced tomatoes, and your spices (cumin, turmeric, salt, and pepper). Let the spices bloom for about 1 minute.

  • 6

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Add the fresh spinach and allow it to wilt into the curry, about 2 minutes.

  • 8

    Taste and adjust seasonings as needed. Serve hot and enjoy this hearty, creamy curry.