Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Savor a warming bowl of Creamy Chickpea Coconut Curry that perfectly balances hearty chickpeas, silky tofu, and velvety light coconut milk with a burst of aromatic spices. This delightful dish delivers layers of flavor and a satisfying creamy texture, making it an ideal meal for a fulfilling dinner that delights both the palate and your nutritional goals.

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NUTRITION

565kcal
Protein
33.7g
Fat
21.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (124g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Finely chop the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a non-stick pan over medium heat (using a splash of water or vegetable broth if needed to prevent sticking), sauté the onion, garlic, and ginger until the onion is translucent.

  • 4

    Add the curry powder and ground cumin, stirring for about 30 seconds to release their aromas.

  • 5

    Mix in the tofu cubes and chickpeas, allowing them to lightly toast with the spices for 2 minutes.

  • 6

    Pour in the light coconut milk and diced tomatoes. Stir well to combine, then let the curry simmer gently for 5-7 minutes, allowing the flavors to meld.

  • 7

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

  • 8

    Serve hot, enjoying a balanced bowl of creamy, flavorful chickpea coconut curry.

Creamy Chickpea Coconut Curry

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

Creamy Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea Coconut Curry

Savor a warming bowl of Creamy Chickpea Coconut Curry that perfectly balances hearty chickpeas, silky tofu, and velvety light coconut milk with a burst of aromatic spices. This delightful dish delivers layers of flavor and a satisfying creamy texture, making it an ideal meal for a fulfilling dinner that delights both the palate and your nutritional goals.

NUTRITION

565kcal
Protein
33.7g
Fat
21.2g
Carbs
63.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (164g)

150g Firm Tofu

1/4 cup Light Coconut Milk (60g)

1/2 cup Diced Tomatoes (124g)

1/2 medium Onion (55g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 cup Fresh Spinach (30g)

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Finely chop the onion, mince the garlic, and grate the fresh ginger.

  • 3

    In a non-stick pan over medium heat (using a splash of water or vegetable broth if needed to prevent sticking), sauté the onion, garlic, and ginger until the onion is translucent.

  • 4

    Add the curry powder and ground cumin, stirring for about 30 seconds to release their aromas.

  • 5

    Mix in the tofu cubes and chickpeas, allowing them to lightly toast with the spices for 2 minutes.

  • 6

    Pour in the light coconut milk and diced tomatoes. Stir well to combine, then let the curry simmer gently for 5-7 minutes, allowing the flavors to meld.

  • 7

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

  • 8

    Serve hot, enjoying a balanced bowl of creamy, flavorful chickpea coconut curry.