Creamy Coconut Chickpea Spinach Curry

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

Creamy Coconut Chickpea Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Spinach Curry

Enjoy a vibrant, velvety curry bursting with flavor. Tender chickpeas and silky firm tofu are melded in a light, creamy coconut broth, enriched with fresh spinach, aromatic spices, and a zesty tomato kick that makes each bite warming and comforting.

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NUTRITION

551kcal
Protein
32.2g
Fat
20.6g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

150 grams Firm Tofu

1/2 cup Light Coconut Milk

2 cups Spinach

1/2 medium Onion, chopped

1/2 cup Diced Tomatoes

2 cloves Garlic, minced

1 teaspoon Ginger, minced

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu lightly with a paper towel and cut into cubes.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a large pan, warm a small amount of water or a light oil spray over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.

  • 5

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds.

  • 6

    Add the chickpeas and tofu cubes and gently toss to coat them in the spices.

  • 7

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Allow the mixture to simmer for about 5-7 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Season with salt and pepper to taste. Adjust spices if necessary.

  • 10

    Serve warm and enjoy this comforting, creamy curry for a satisfying meal.

Creamy Coconut Chickpea Spinach Curry

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

Creamy Coconut Chickpea Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Spinach Curry

Enjoy a vibrant, velvety curry bursting with flavor. Tender chickpeas and silky firm tofu are melded in a light, creamy coconut broth, enriched with fresh spinach, aromatic spices, and a zesty tomato kick that makes each bite warming and comforting.

NUTRITION

551kcal
Protein
32.2g
Fat
20.6g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (drained)

150 grams Firm Tofu

1/2 cup Light Coconut Milk

2 cups Spinach

1/2 medium Onion, chopped

1/2 cup Diced Tomatoes

2 cloves Garlic, minced

1 teaspoon Ginger, minced

1 teaspoon Curry Powder

1/2 teaspoon Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu lightly with a paper towel and cut into cubes.

  • 3

    Finely chop the onion and mince the garlic and ginger.

  • 4

    In a large pan, warm a small amount of water or a light oil spray over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant.

  • 5

    Stir in the curry powder and turmeric, toasting the spices for about 30 seconds.

  • 6

    Add the chickpeas and tofu cubes and gently toss to coat them in the spices.

  • 7

    Pour in the light coconut milk and diced tomatoes, stirring to combine. Allow the mixture to simmer for about 5-7 minutes so the flavors meld.

  • 8

    Fold in the fresh spinach and cook until just wilted.

  • 9

    Season with salt and pepper to taste. Adjust spices if necessary.

  • 10

    Serve warm and enjoy this comforting, creamy curry for a satisfying meal.