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 comforting, aromatic curry featuring tender chickpeas and silky tofu simmered in a light, creamy coconut-tomato sauce with vibrant spinach. This dish bursts with warm spices and fresh ginger, making it a satisfying meal any time of day.

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NUTRITION

588kcal
Protein
35.4g
Fat
14.8g
Carbs
84.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

125 grams firm tofu

1 cup fresh spinach

0.5 cup diced tomatoes

0.125 cup light coconut milk

0.5 small yellow onion

2 cloves garlic

1 tsp fresh grated ginger

1 tsp curry powder

0.5 tsp turmeric

0.5 tsp cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned; pat tofu dry and cut it into cubes.

  • 2

    Finely dice the half onion and mince 2 garlic cloves; grate 1 teaspoon of fresh ginger.

  • 3

    Heat a non-stick pan over medium heat. Add the diced onion, garlic, and ginger, and sauté until softened and fragrant (about 2-3 minutes).

  • 4

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

  • 5

    Gently fold in the tofu cubes and chickpeas, stirring to coat them with the spice mixture.

  • 6

    Add the diced tomatoes and light coconut milk, stirring well. Allow the mixture to simmer for 5 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste and remove the pan from heat.

  • 9

    Serve the creamy chickpea and spinach curry warm. Enjoy it on its own or pair it with a side of brown rice or quinoa if desired.

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 comforting, aromatic curry featuring tender chickpeas and silky tofu simmered in a light, creamy coconut-tomato sauce with vibrant spinach. This dish bursts with warm spices and fresh ginger, making it a satisfying meal any time of day.

NUTRITION

588kcal
Protein
35.4g
Fat
14.8g
Carbs
84.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked chickpeas

125 grams firm tofu

1 cup fresh spinach

0.5 cup diced tomatoes

0.125 cup light coconut milk

0.5 small yellow onion

2 cloves garlic

1 tsp fresh grated ginger

1 tsp curry powder

0.5 tsp turmeric

0.5 tsp cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cooked chickpeas if using canned; pat tofu dry and cut it into cubes.

  • 2

    Finely dice the half onion and mince 2 garlic cloves; grate 1 teaspoon of fresh ginger.

  • 3

    Heat a non-stick pan over medium heat. Add the diced onion, garlic, and ginger, and sauté until softened and fragrant (about 2-3 minutes).

  • 4

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

  • 5

    Gently fold in the tofu cubes and chickpeas, stirring to coat them with the spice mixture.

  • 6

    Add the diced tomatoes and light coconut milk, stirring well. Allow the mixture to simmer for 5 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste and remove the pan from heat.

  • 9

    Serve the creamy chickpea and spinach curry warm. Enjoy it on its own or pair it with a side of brown rice or quinoa if desired.