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

Dive into a velvety, fragrant curry that marries hearty chickpeas, tender tofu, and red lentils in a lightly spiced, creamy coconut-tomato sauce. The vibrant blend of warm spices and fresh spinach elevates this dish into a satisfying, comforting meal perfect for any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

611kcal
Protein
40.2g
Fat
12.8g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

0.5 cup cooked Red Lentils (100g)

1/8 cup Light Coconut Milk (30g)

0.5 cup Diced Tomatoes (90g)

1 cup Fresh Spinach

1 medium Onion (70g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare cooked chickpeas if using dried.

  • 2

    Press the firm tofu lightly with a paper towel to remove excess moisture and dice into cubes.

  • 3

    In a large pan, heat a splash of water or light oil over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add minced garlic and grated ginger, stirring until fragrant.

  • 5

    Mix in the curry powder, ground cumin, and ground turmeric, letting the spices toast for about 30 seconds.

  • 6

    Add the diced tomatoes and stir to combine with the spices.

  • 7

    Pour in the light coconut milk and a splash of water if needed for consistency. Bring the sauce to a simmer.

  • 8

    Stir in the chickpeas, cubed tofu, and cooked red lentils. Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 9

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 10

    Season with salt and pepper to taste. Serve warm and enjoy your creamy, protein-packed curry.

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

Dive into a velvety, fragrant curry that marries hearty chickpeas, tender tofu, and red lentils in a lightly spiced, creamy coconut-tomato sauce. The vibrant blend of warm spices and fresh spinach elevates this dish into a satisfying, comforting meal perfect for any time of the day.

NUTRITION

611kcal
Protein
40.2g
Fat
12.8g
Carbs
87.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

150g Firm Tofu

0.5 cup cooked Red Lentils (100g)

1/8 cup Light Coconut Milk (30g)

0.5 cup Diced Tomatoes (90g)

1 cup Fresh Spinach

1 medium Onion (70g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, or prepare cooked chickpeas if using dried.

  • 2

    Press the firm tofu lightly with a paper towel to remove excess moisture and dice into cubes.

  • 3

    In a large pan, heat a splash of water or light oil over medium heat. Add the chopped onion and sauté until translucent.

  • 4

    Add minced garlic and grated ginger, stirring until fragrant.

  • 5

    Mix in the curry powder, ground cumin, and ground turmeric, letting the spices toast for about 30 seconds.

  • 6

    Add the diced tomatoes and stir to combine with the spices.

  • 7

    Pour in the light coconut milk and a splash of water if needed for consistency. Bring the sauce to a simmer.

  • 8

    Stir in the chickpeas, cubed tofu, and cooked red lentils. Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 9

    Fold in the fresh spinach and continue to simmer until the spinach wilts, about 2 minutes.

  • 10

    Season with salt and pepper to taste. Serve warm and enjoy your creamy, protein-packed curry.