YOUR SOLIN GENERATED RECIPE
Creamy Chickpea and Spinach Curry
A warming, aromatic curry that melds the creamy texture of light coconut milk with hearty chickpeas, silky tofu, and fresh spinach, all balanced with a hint of green peas and diced tomatoes. Bursting with spices, this dish offers a flavorful and nutritious meal that's both comforting and energizing.
INGREDIENTS
1 cup canned chickpeas (drained)
200 grams extra firm tofu
1/3 cup green peas
1/4 cup light unsweetened coconut milk
2 cups fresh spinach
1/2 cup diced tomatoes (no salt added)
1/4 cup diced onion
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon freshly grated ginger
Salt and pepper, to taste
PREPARATION
Drain and rinse the chickpeas and pat them dry.
Press the tofu gently to remove excess moisture, then dice into cubes.
Heat a non-stick skillet over medium heat. Add a small amount of water or your preferred cooking spray.
Sauté the diced onion until soft and translucent. Add minced garlic and freshly grated ginger; cook for another minute until fragrant.
Stir in the curry powder and allow the spices to bloom for about 30 seconds.
Add the tofu cubes and chickpeas to the pan. Gently stir to coat in the spice mixture.
Pour in the diced tomatoes and light coconut milk. Bring the mixture to a gentle simmer.
Mix in the green peas and fresh spinach, stirring until the spinach wilts and the green peas heat through.
Season with salt and pepper to taste, and let the curry simmer for an additional 3-5 minutes.
Serve warm, enjoying this creamy and flavorful curry that pairs perfectly with a side of whole-grain bread or rice if desired.