Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy curry featuring tender chickpeas, hearty cubes of firm tofu, and fresh spinach simmered in a light coconut and tomato sauce. This dish melds exotic spices with a comforting, velvety texture that warms you from the inside out.

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NUTRITION

537kcal
Protein
35.6g
Fat
14.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

100g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (123g)

1 small Yellow Onion (70g)

2 cloves Garlic

2 tbsp Nutritional Yeast

Spices: Cumin, Turmeric, Paprika, Garam Masala, Salt, Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light spray of oil.

  • 2

    Sauté the diced yellow onion and minced garlic until the onion turns translucent.

  • 3

    Add the assorted spices (cumin, turmeric, paprika, garam masala, salt, and pepper) and stir for about 30 seconds until fragrant.

  • 4

    Stir in the diced tomatoes and allow them to simmer for 2 minutes.

  • 5

    Add the cooked chickpeas and gently fold in the firm tofu cubes. Let them warm through for about 3 minutes.

  • 6

    Pour in the light coconut milk and bring the mixture to a low simmer.

  • 7

    Mix in the fresh spinach and nutritional yeast, stirring until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve warm with your choice of a side if desired.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy curry featuring tender chickpeas, hearty cubes of firm tofu, and fresh spinach simmered in a light coconut and tomato sauce. This dish melds exotic spices with a comforting, velvety texture that warms you from the inside out.

NUTRITION

537kcal
Protein
35.6g
Fat
14.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

100g Firm Tofu

1/3 cup Light Coconut Milk (80g)

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (123g)

1 small Yellow Onion (70g)

2 cloves Garlic

2 tbsp Nutritional Yeast

Spices: Cumin, Turmeric, Paprika, Garam Masala, Salt, Pepper

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light spray of oil.

  • 2

    Sauté the diced yellow onion and minced garlic until the onion turns translucent.

  • 3

    Add the assorted spices (cumin, turmeric, paprika, garam masala, salt, and pepper) and stir for about 30 seconds until fragrant.

  • 4

    Stir in the diced tomatoes and allow them to simmer for 2 minutes.

  • 5

    Add the cooked chickpeas and gently fold in the firm tofu cubes. Let them warm through for about 3 minutes.

  • 6

    Pour in the light coconut milk and bring the mixture to a low simmer.

  • 7

    Mix in the fresh spinach and nutritional yeast, stirring until the spinach wilts, about 2 minutes.

  • 8

    Taste and adjust seasoning as needed. Serve warm with your choice of a side if desired.