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

Savor the vibrant aroma and comforting creaminess of this Chickpea and Spinach Curry. With tender chickpeas, hearty lentils, and cubes of firm tofu simmered in a delicately spiced coconut-tomato sauce, this dish delivers a delightful balance of tangy, savory, and spicy notes. Perfect as a fulfilling meal any time of day, its velvety sauce and nutrient-packed ingredients are both wholesome and flavorful.

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NUTRITION

549kcal
Protein
33.7g
Fat
17.6g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (~127g)

0.5 cup cooked Lentils (~100g)

3 oz Extra Firm Tofu (~85g)

0.33 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach (~60g)

0.5 cup Diced Tomatoes (~120g)

0.25 cup Chopped Onion (~40g)

2 cloves Garlic (~6g)

1 tsp Fresh Ginger (~2g)

1 tsp Curry Powder

0.5 tsp Turmeric

0.5 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a medium saucepan, warm the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices briefly.

  • 4

    Add the diced tomatoes, cooked chickpeas, and cooked lentils. Mix well to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes so that the flavors meld together.

  • 6

    Gently fold in the tofu cubes and fresh spinach. Cook until the spinach is wilted and the tofu is heated through, about 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Adjust spices as desired.

  • 8

    Serve warm, and enjoy this creamy, nourishing curry on its own or with your favorite whole grain.

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

Savor the vibrant aroma and comforting creaminess of this Chickpea and Spinach Curry. With tender chickpeas, hearty lentils, and cubes of firm tofu simmered in a delicately spiced coconut-tomato sauce, this dish delivers a delightful balance of tangy, savory, and spicy notes. Perfect as a fulfilling meal any time of day, its velvety sauce and nutrient-packed ingredients are both wholesome and flavorful.

NUTRITION

549kcal
Protein
33.7g
Fat
17.6g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (~127g)

0.5 cup cooked Lentils (~100g)

3 oz Extra Firm Tofu (~85g)

0.33 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach (~60g)

0.5 cup Diced Tomatoes (~120g)

0.25 cup Chopped Onion (~40g)

2 cloves Garlic (~6g)

1 tsp Fresh Ginger (~2g)

1 tsp Curry Powder

0.5 tsp Turmeric

0.5 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a medium saucepan, warm the olive oil over medium heat. Sauté the chopped onion, garlic, and grated ginger until fragrant and translucent.

  • 3

    Stir in the curry powder and turmeric, toasting the spices briefly.

  • 4

    Add the diced tomatoes, cooked chickpeas, and cooked lentils. Mix well to combine the flavors.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes so that the flavors meld together.

  • 6

    Gently fold in the tofu cubes and fresh spinach. Cook until the spinach is wilted and the tofu is heated through, about 3-4 minutes.

  • 7

    Season with salt and pepper to taste. Adjust spices as desired.

  • 8

    Serve warm, and enjoy this creamy, nourishing curry on its own or with your favorite whole grain.