YOUR SOLIN GENERATED RECIPE
Creamy Chickpea and Spinach Curry
A warming, hearty curry featuring creamy light coconut milk, tender chickpeas, protein-packed tofu and red lentils, and fresh spinach simmered with aromatic garlic, ginger, cumin, and turmeric. Perfectly balanced in macros for a satisfying meal any time of day.
INGREDIENTS
0.75 cup cooked Chickpeas (123g)
125g Extra-Firm Tofu
0.5 cup cooked Red Lentils (100g)
2 cups raw Spinach (60g)
0.5 cup Light Coconut Milk (120ml)
2 cloves minced Garlic
1 teaspoon grated Fresh Ginger
0.5 teaspoon Ground Cumin
0.5 teaspoon Ground Turmeric
Salt and Pepper to taste
PREPARATION
Heat a non-stick skillet over medium heat and add a splash of water or a light oil spray.
Sauté the minced garlic, grated ginger, ground cumin, and ground turmeric for about 1 minute until fragrant.
Add the crumbled extra-firm tofu and cook for 2-3 minutes, allowing it to slightly brown.
Stir in the cooked chickpeas and red lentils, mixing thoroughly with the spices.
Pour in the light coconut milk and add a splash of water if needed for desired consistency. Bring the mixture to a gentle simmer.
Fold in the fresh spinach and let it wilt, stirring occasionally.
Season with salt and pepper to taste, and let the curry simmer for another 3-5 minutes to blend the flavors.
Serve warm, and enjoy this hearty and creamy chickpea and spinach curry as a balanced meal any time of the day.