Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Delight in a velvety, richly spiced chickpea and spinach curry that melds the creaminess of light coconut milk with tender chunks of tofu and hearty chickpeas. Infused with warm curry, cumin, and turmeric, every spoonful delivers a comforting blend of flavors perfect for a nourishing meal any time of the day.

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NUTRITION

647kcal
Protein
37.1g
Fat
21g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas

3 oz Extra Firm Tofu

2 cups Fresh Spinach

0.5 cup Light Coconut Milk

0.5 cup Diced Tomatoes

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

0.5 tsp Ground Cumin

0.25 tsp Ground Turmeric

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas, and pat the tofu dry before dicing into cubes.

  • 2

    Heat olive oil in a pan over medium heat. Sauté diced onion until softened, then add minced garlic and grated ginger, cooking briefly until fragrant.

  • 3

    Stir in the curry powder, cumin, and turmeric to toast the spices lightly.

  • 4

    Add the chickpeas and tofu cubes to the pan, stirring to coat them evenly with the spice mixture.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring well. Allow the mixture to come to a gentle simmer.

  • 6

    Add the fresh spinach and cover the pan, letting it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Simmer for an additional 5 minutes to let all the flavors meld together.

  • 8

    Serve warm and enjoy your hearty, creamy chickpea and spinach curry.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Delight in a velvety, richly spiced chickpea and spinach curry that melds the creaminess of light coconut milk with tender chunks of tofu and hearty chickpeas. Infused with warm curry, cumin, and turmeric, every spoonful delivers a comforting blend of flavors perfect for a nourishing meal any time of the day.

NUTRITION

647kcal
Protein
37.1g
Fat
21g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned Chickpeas

3 oz Extra Firm Tofu

2 cups Fresh Spinach

0.5 cup Light Coconut Milk

0.5 cup Diced Tomatoes

0.5 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

0.5 tsp Ground Cumin

0.25 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas, and pat the tofu dry before dicing into cubes.

  • 2

    Heat olive oil in a pan over medium heat. Sauté diced onion until softened, then add minced garlic and grated ginger, cooking briefly until fragrant.

  • 3

    Stir in the curry powder, cumin, and turmeric to toast the spices lightly.

  • 4

    Add the chickpeas and tofu cubes to the pan, stirring to coat them evenly with the spice mixture.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring well. Allow the mixture to come to a gentle simmer.

  • 6

    Add the fresh spinach and cover the pan, letting it wilt into the curry. Season with salt and pepper to taste.

  • 7

    Simmer for an additional 5 minutes to let all the flavors meld together.

  • 8

    Serve warm and enjoy your hearty, creamy chickpea and spinach curry.