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 fragrant, creamy chickpea curry layered with vibrant spinach and chunks of tofu. This dish features a warming blend of spices, a silky light coconut milk sauce, and a medley of textures for a satisfying, nutrient-packed meal.

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NUTRITION

566kcal
Protein
34.6g
Fat
16.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Chickpeas (205g)

150g Firm Tofu

2 cups Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion (40g)

2 cloves Garlic (6g)

1 tsp Ginger (2g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder

1/2 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if using canned.

  • 2

    Press the firm tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, add the chopped onion, garlic, and ginger. Sauté over medium heat until the onion softens, about 3-4 minutes.

  • 5

    Stir in the curry powder and cumin, toasting the spices for 1 minute until fragrant.

  • 6

    Add the chickpeas and diced tomatoes; stir to combine with the spices.

  • 7

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

  • 8

    Gently add the tofu cubes and spinach to the pan. Stir carefully to combine without breaking the tofu.

  • 9

    Simmer for an additional 3-4 minutes until the spinach wilts and the tofu heats through. Season with salt and pepper to taste.

  • 10

    Serve hot, and enjoy this comforting, protein-packed 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 fragrant, creamy chickpea curry layered with vibrant spinach and chunks of tofu. This dish features a warming blend of spices, a silky light coconut milk sauce, and a medley of textures for a satisfying, nutrient-packed meal.

NUTRITION

566kcal
Protein
34.6g
Fat
16.3g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cooked Chickpeas (205g)

150g Firm Tofu

2 cups Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion (40g)

2 cloves Garlic (6g)

1 tsp Ginger (2g)

1/2 cup Diced Tomatoes (90g)

1 tsp Curry Powder

1/2 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked chickpeas if using canned.

  • 2

    Press the firm tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    Chop the onion, mince the garlic, and grate the ginger.

  • 4

    In a medium saucepan, add the chopped onion, garlic, and ginger. Sauté over medium heat until the onion softens, about 3-4 minutes.

  • 5

    Stir in the curry powder and cumin, toasting the spices for 1 minute until fragrant.

  • 6

    Add the chickpeas and diced tomatoes; stir to combine with the spices.

  • 7

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

  • 8

    Gently add the tofu cubes and spinach to the pan. Stir carefully to combine without breaking the tofu.

  • 9

    Simmer for an additional 3-4 minutes until the spinach wilts and the tofu heats through. Season with salt and pepper to taste.

  • 10

    Serve hot, and enjoy this comforting, protein-packed curry.