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

A warming, velvety curry featuring tender chickpeas and soft cubes of extra firm tofu simmered in a fragrant blend of spices, fresh spinach, and a hint of light coconut milk. This dish marries rich, exotic flavors with nourishing ingredients, perfect for a fulfilling meal any time of day.

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NUTRITION

562kcal
Protein
36.8g
Fat
23.9g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (~123g)

200g Extra Firm Tofu

2 cups Fresh Spinach (≈60g)

1/4 cup Light Coconut Milk (~60g)

1/2 medium Onion (~50g)

1 small Tomato (~50g)

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Chili Powder

Pinch of Salt

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas if using, and set aside the 3/4 cup portion.

  • 2

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

  • 3

    Finely dice the half onion, mince the garlic, and chop the tomato.

  • 4

    In a medium pan, heat a splash of water or a light cooking spray over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the diced tomato and spices (turmeric, cumin, chili powder) to the pan. Stir and cook for another 1-2 minutes to let the spices release their flavors.

  • 6

    Gently add the tofu cubes and chickpeas to the pan, stirring to coat them in the spiced mixture.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Allow the spinach to wilt and the curry to simmer gently for 5-7 minutes. Taste and adjust salt as needed.

  • 8

    Once everything is heated through and the flavors meld, remove from heat and serve warm.

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

A warming, velvety curry featuring tender chickpeas and soft cubes of extra firm tofu simmered in a fragrant blend of spices, fresh spinach, and a hint of light coconut milk. This dish marries rich, exotic flavors with nourishing ingredients, perfect for a fulfilling meal any time of day.

NUTRITION

562kcal
Protein
36.8g
Fat
23.9g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Chickpeas (~123g)

200g Extra Firm Tofu

2 cups Fresh Spinach (≈60g)

1/4 cup Light Coconut Milk (~60g)

1/2 medium Onion (~50g)

1 small Tomato (~50g)

2 cloves Garlic

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Chili Powder

Pinch of Salt

PREPARATION

  • 1

    Drain and rinse the canned chickpeas if using, and set aside the 3/4 cup portion.

  • 2

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

  • 3

    Finely dice the half onion, mince the garlic, and chop the tomato.

  • 4

    In a medium pan, heat a splash of water or a light cooking spray over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.

  • 5

    Add the diced tomato and spices (turmeric, cumin, chili powder) to the pan. Stir and cook for another 1-2 minutes to let the spices release their flavors.

  • 6

    Gently add the tofu cubes and chickpeas to the pan, stirring to coat them in the spiced mixture.

  • 7

    Pour in the light coconut milk and add the fresh spinach. Allow the spinach to wilt and the curry to simmer gently for 5-7 minutes. Taste and adjust salt as needed.

  • 8

    Once everything is heated through and the flavors meld, remove from heat and serve warm.