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

Enjoy a vibrant and creamy curry that marries tender chickpeas and silky tofu with fresh spinach and aromatic spices. This dish offers a delightful blend of warm spices, a hint of sweetness from coconut milk, and a burst of freshness from tomatoes, providing both comfort and a nutritious punch.

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NUTRITION

555kcal
Protein
35.2g
Fat
21.3g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Chickpeas (approx 216g)

200g Firm Tofu

1/3 cup Light Coconut Milk

2 cups Spinach (raw)

1 medium Tomato (diced, approx 100g)

1/2 medium Onion (diced, approx 55g)

2 cloves Garlic (minced)

1 tsp Ginger (grated)

1 tsp Curry Powder

1 tsp Cumin

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

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

  • 3

    In a medium saucepan, sauté the diced onion, minced garlic, and grated ginger in a splash of water or a small amount of oil until softened and fragrant.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds to release their aromas.

  • 5

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat with the spices.

  • 6

    Pour in the light coconut milk and add the diced tomato; bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for 5-7 minutes so the flavors meld and the tofu absorbs the spices.

  • 8

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

  • 9

    Season with salt and pepper to taste, and adjust spices if necessary.

  • 10

    Serve warm, and enjoy your creamy and nourishing curry!

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

Enjoy a vibrant and creamy curry that marries tender chickpeas and silky tofu with fresh spinach and aromatic spices. This dish offers a delightful blend of warm spices, a hint of sweetness from coconut milk, and a burst of freshness from tomatoes, providing both comfort and a nutritious punch.

NUTRITION

555kcal
Protein
35.2g
Fat
21.3g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Chickpeas (approx 216g)

200g Firm Tofu

1/3 cup Light Coconut Milk

2 cups Spinach (raw)

1 medium Tomato (diced, approx 100g)

1/2 medium Onion (diced, approx 55g)

2 cloves Garlic (minced)

1 tsp Ginger (grated)

1 tsp Curry Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and pat dry.

  • 2

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

  • 3

    In a medium saucepan, sauté the diced onion, minced garlic, and grated ginger in a splash of water or a small amount of oil until softened and fragrant.

  • 4

    Add the curry powder and cumin, stirring for about 30 seconds to release their aromas.

  • 5

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat with the spices.

  • 6

    Pour in the light coconut milk and add the diced tomato; bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for 5-7 minutes so the flavors meld and the tofu absorbs the spices.

  • 8

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

  • 9

    Season with salt and pepper to taste, and adjust spices if necessary.

  • 10

    Serve warm, and enjoy your creamy and nourishing curry!