Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Savor the rich, aromatic flavors of this creamy coconut chickpea and spinach curry. Fresh spinach, hearty chickpeas, tender tofu, and red lentils simmer together in a fragrant blend of ginger, garlic, and spices, all enriched by a silky light coconut milk. Perfect as a warming meal any time of day, this curry delivers a satisfying balance of protein and vibrant taste.

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NUTRITION

597kcal
Protein
35.6g
Fat
16.9g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/2 cup cooked red lentils

1/4 medium onion

1/2 teaspoon olive oil

1 clove garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

Salt and black pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu between paper towels to remove excess moisture and cut it into cubes.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, garlic, and fresh ginger; sauté until the onion softens, about 2-3 minutes.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the diced tomatoes, light coconut milk, chickpeas, and red lentils to the pan. Stir to combine.

  • 5

    Gently fold in the tofu cubes and bring the mixture to a simmer. Allow the curry to cook for 5-7 minutes so that the flavors meld together.

  • 6

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

  • 7

    Remove from heat and serve the curry warm. Enjoy as a nourishing meal on its own or pair with a side of steamed cauliflower rice.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Savor the rich, aromatic flavors of this creamy coconut chickpea and spinach curry. Fresh spinach, hearty chickpeas, tender tofu, and red lentils simmer together in a fragrant blend of ginger, garlic, and spices, all enriched by a silky light coconut milk. Perfect as a warming meal any time of day, this curry delivers a satisfying balance of protein and vibrant taste.

NUTRITION

597kcal
Protein
35.6g
Fat
16.9g
Carbs
79.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams firm tofu

2 cups fresh spinach

1/4 cup light coconut milk

1/2 cup diced tomatoes

1/2 cup cooked red lentils

1/4 medium onion

1/2 teaspoon olive oil

1 clove garlic

1 teaspoon fresh ginger

1 teaspoon curry powder

Salt and black pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu between paper towels to remove excess moisture and cut it into cubes.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, garlic, and fresh ginger; sauté until the onion softens, about 2-3 minutes.

  • 3

    Stir in the curry powder and let the spices bloom for about 30 seconds.

  • 4

    Add the diced tomatoes, light coconut milk, chickpeas, and red lentils to the pan. Stir to combine.

  • 5

    Gently fold in the tofu cubes and bring the mixture to a simmer. Allow the curry to cook for 5-7 minutes so that the flavors meld together.

  • 6

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

  • 7

    Remove from heat and serve the curry warm. Enjoy as a nourishing meal on its own or pair with a side of steamed cauliflower rice.