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 comforting, flavorful curry bursting with aromatic spices, tender chickpeas, silky tofu, and fresh spinach, all simmered in a creamy light coconut milk sauce. This dish is both satisfying and balanced, perfect for any meal of the day.

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NUTRITION

565kcal
Protein
36.6g
Fat
28.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (~100g)

300g Extra-Firm Tofu

0.33 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach

0.5 cup Diced Tomatoes

0.25 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Turmeric Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu gently with paper towels to remove excess moisture and cut it into cubes.

  • 2

    Heat olive oil in a medium-sized pan over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder, ground cumin, and turmeric powder; cook for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu to the pan and lightly sear for 2-3 minutes.

  • 5

    Next, add the chickpeas, diced tomatoes, and light coconut milk. Stir well to combine and let the mixture simmer for 5 minutes to allow the flavors to meld.

  • 6

    Fold in the fresh spinach and simmer until the spinach is wilted, about 2 minutes.

  • 7

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

  • 8

    Serve the curry warm. Enjoy as is or pair with a small side of quinoa or brown rice if desired while keeping overall calories in check.

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 comforting, flavorful curry bursting with aromatic spices, tender chickpeas, silky tofu, and fresh spinach, all simmered in a creamy light coconut milk sauce. This dish is both satisfying and balanced, perfect for any meal of the day.

NUTRITION

565kcal
Protein
36.6g
Fat
28.9g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (~100g)

300g Extra-Firm Tofu

0.33 cup Light Coconut Milk (~80g)

2 cups Fresh Spinach

0.5 cup Diced Tomatoes

0.25 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Turmeric Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu gently with paper towels to remove excess moisture and cut it into cubes.

  • 2

    Heat olive oil in a medium-sized pan over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder, ground cumin, and turmeric powder; cook for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu to the pan and lightly sear for 2-3 minutes.

  • 5

    Next, add the chickpeas, diced tomatoes, and light coconut milk. Stir well to combine and let the mixture simmer for 5 minutes to allow the flavors to meld.

  • 6

    Fold in the fresh spinach and simmer until the spinach is wilted, about 2 minutes.

  • 7

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

  • 8

    Serve the curry warm. Enjoy as is or pair with a small side of quinoa or brown rice if desired while keeping overall calories in check.