Spiced Chickpea and Spinach Curry

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

Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Spinach Curry

Enjoy a vibrant and hearty Spiced Chickpea and Spinach Curry, where creamy coconut milk, tender chickpeas, and firm tofu meld with a blend of warming spices and fresh spinach. This curry is a perfect balance of aromatic herbs and subtle heat, delivering comfort and nourishment in every bite.

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NUTRITION

547kcal
Protein
34.6g
Fat
18.9g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas (drained)

2 cups cooked Spinach

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

1/2 medium Onion, diced

3/4 cup firm Tofu, cubed

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Ground Cumin

1 tsp Ground Turmeric

1/2 tsp Red Chili Powder

1/2 tsp Salt

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PREPARATION

  • 1

    Rinse and drain the chickpeas. Cube the firm tofu and set aside.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light spray of oil if desired.

  • 3

    Sauté the diced onion with the minced garlic and ginger until translucent and fragrant.

  • 4

    Stir in the ground cumin, turmeric, and red chili powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and diced tomatoes. Pour in the light coconut milk and stir to combine all flavors.

  • 6

    Gently fold in the spinach and tofu cubes. Simmer for 5-7 minutes until the spinach wilts and the tofu warms through.

  • 7

    Season with salt, adjust spices if needed, and let the curry simmer for an additional 2 minutes.

  • 8

    Serve hot and enjoy your warm, hearty, and protein-packed curry.

Spiced Chickpea and Spinach Curry

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

Spiced Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Spinach Curry

Enjoy a vibrant and hearty Spiced Chickpea and Spinach Curry, where creamy coconut milk, tender chickpeas, and firm tofu meld with a blend of warming spices and fresh spinach. This curry is a perfect balance of aromatic herbs and subtle heat, delivering comfort and nourishment in every bite.

NUTRITION

547kcal
Protein
34.6g
Fat
18.9g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned Chickpeas (drained)

2 cups cooked Spinach

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

1/2 medium Onion, diced

3/4 cup firm Tofu, cubed

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

1 tsp Ground Cumin

1 tsp Ground Turmeric

1/2 tsp Red Chili Powder

1/2 tsp Salt

PREPARATION

  • 1

    Rinse and drain the chickpeas. Cube the firm tofu and set aside.

  • 2

    Heat a non-stick pan over medium heat. Add a splash of water or a light spray of oil if desired.

  • 3

    Sauté the diced onion with the minced garlic and ginger until translucent and fragrant.

  • 4

    Stir in the ground cumin, turmeric, and red chili powder, allowing the spices to bloom for about 1 minute.

  • 5

    Add the chickpeas and diced tomatoes. Pour in the light coconut milk and stir to combine all flavors.

  • 6

    Gently fold in the spinach and tofu cubes. Simmer for 5-7 minutes until the spinach wilts and the tofu warms through.

  • 7

    Season with salt, adjust spices if needed, and let the curry simmer for an additional 2 minutes.

  • 8

    Serve hot and enjoy your warm, hearty, and protein-packed curry.