Creamy Coconut Chickpea Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry

Savor a velvety, aromatic curry where tender chickpeas and hearty tofu simmer in a light, creamy coconut sauce accented with fresh tomatoes, vibrant spinach, and a medley of warming spices. Each bite bursts with comforting flavors perfect for any meal of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

566kcal
Protein
34.1g
Fat
16.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas

150 g Extra Firm Tofu

1/3 cup Lite Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Onion, diced

1 cup Spinach

2 cloves Garlic, minced

1 tsp Ginger, grated

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Coriander

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Pat dry.

  • 2

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

  • 3

    In a medium pan over medium heat, add a splash of water or a light cooking spray. Sauté the diced onion, minced garlic, and grated ginger until fragrant and the onion softens.

  • 4

    Stir in turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the cubed tofu and chickpeas to the pan, stirring to coat them with the spices.

  • 6

    Mix in the diced tomatoes and lite coconut milk. Bring to a gentle simmer and let it cook for 8-10 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this comforting, protein-packed curry as a versatile meal any time of the day.

Creamy Coconut Chickpea Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry

Savor a velvety, aromatic curry where tender chickpeas and hearty tofu simmer in a light, creamy coconut sauce accented with fresh tomatoes, vibrant spinach, and a medley of warming spices. Each bite bursts with comforting flavors perfect for any meal of the day.

NUTRITION

566kcal
Protein
34.1g
Fat
16.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Chickpeas

150 g Extra Firm Tofu

1/3 cup Lite Coconut Milk

1/2 cup Diced Tomatoes

1/4 cup Onion, diced

1 cup Spinach

2 cloves Garlic, minced

1 tsp Ginger, grated

1/2 tsp Turmeric

1/2 tsp Cumin

1/2 tsp Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Pat dry.

  • 2

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

  • 3

    In a medium pan over medium heat, add a splash of water or a light cooking spray. Sauté the diced onion, minced garlic, and grated ginger until fragrant and the onion softens.

  • 4

    Stir in turmeric, cumin, and coriander, allowing the spices to bloom for about 30 seconds.

  • 5

    Add the cubed tofu and chickpeas to the pan, stirring to coat them with the spices.

  • 6

    Mix in the diced tomatoes and lite coconut milk. Bring to a gentle simmer and let it cook for 8-10 minutes so the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 8

    Serve hot, and enjoy this comforting, protein-packed curry as a versatile meal any time of the day.