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

A vibrant and creamy curry featuring hearty chickpeas and silky tofu, infused with aromatic spices, rich coconut milk and fresh spinach. This comforting dish offers a balanced blend of plant-based protein, warming spices, and a burst of freshness from spinach — perfect for a satisfying meal any time of day.

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NUTRITION

590kcal
Protein
34.8g
Fat
23.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

6 ounces Firm Tofu (170g)

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1 tablespoon Tomato Paste (16g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

Spices: Cumin, Turmeric, Salt, and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or prepare cooked chickpeas beforehand.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Heat olive oil in a large skillet or saucepan over medium heat. Sauté the chopped onion until softened.

  • 4

    Add minced garlic and grated ginger to the onions, and sauté for an additional minute until fragrant.

  • 5

    Stir in tomato paste along with cumin and turmeric, allowing the spices to bloom.

  • 6

    Add the chickpeas and tofu cubes, stirring to coat them in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.

  • 8

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

  • 9

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

  • 10

    Serve warm as a hearty and comforting meal.

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

A vibrant and creamy curry featuring hearty chickpeas and silky tofu, infused with aromatic spices, rich coconut milk and fresh spinach. This comforting dish offers a balanced blend of plant-based protein, warming spices, and a burst of freshness from spinach — perfect for a satisfying meal any time of day.

NUTRITION

590kcal
Protein
34.8g
Fat
23.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

6 ounces Firm Tofu (170g)

1/2 cup Light Coconut Milk (120g)

2 cups Fresh Spinach (60g)

1 tablespoon Tomato Paste (16g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 teaspoon Fresh Ginger (2g)

1 teaspoon Olive Oil (4.5g)

Spices: Cumin, Turmeric, Salt, and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, or prepare cooked chickpeas beforehand.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Heat olive oil in a large skillet or saucepan over medium heat. Sauté the chopped onion until softened.

  • 4

    Add minced garlic and grated ginger to the onions, and sauté for an additional minute until fragrant.

  • 5

    Stir in tomato paste along with cumin and turmeric, allowing the spices to bloom.

  • 6

    Add the chickpeas and tofu cubes, stirring to coat them in the spice mixture.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to meld the flavors.

  • 8

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

  • 9

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

  • 10

    Serve warm as a hearty and comforting meal.