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 and comforting curry that layers tender chickpeas and silky tofu with a burst of fresh spinach and tomatoes, all infused in a subtly spiced, creamy coconut broth. This dish is a hearty, nutrient-packed meal that satisfies both the palate and your nutritional goals.

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NUTRITION

541kcal
Protein
34.4g
Fat
17.7g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

6 ounces firm tofu (170g)

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1 cup diced tomatoes (180g)

1/2 small yellow onion (50g)

2 garlic cloves (6g)

1 teaspoon fresh ginger (2g)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt and pepper, to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas thoroughly.

  • 2

    Press the tofu to remove excess moisture and cut it into cubes.

  • 3

    Chop the onion, mince the garlic, and grate the fresh ginger.

  • 4

    Heat a non-stick pan over medium heat and add a splash of water or a small amount of oil if preferred.

  • 5

    Sauté the onions, garlic, and ginger until fragrant and translucent.

  • 6

    Add the turmeric, cumin, and coriander powders, stirring for about 30 seconds to bloom the spices.

  • 7

    Mix in the diced tomatoes and allow them to simmer for 2-3 minutes.

  • 8

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat them in the spice mixture.

  • 9

    Pour in the light coconut milk and let the mixture simmer for 5-7 minutes until slightly thickened.

  • 10

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 11

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

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 and comforting curry that layers tender chickpeas and silky tofu with a burst of fresh spinach and tomatoes, all infused in a subtly spiced, creamy coconut broth. This dish is a hearty, nutrient-packed meal that satisfies both the palate and your nutritional goals.

NUTRITION

541kcal
Protein
34.4g
Fat
17.7g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

6 ounces firm tofu (170g)

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1 cup diced tomatoes (180g)

1/2 small yellow onion (50g)

2 garlic cloves (6g)

1 teaspoon fresh ginger (2g)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt and pepper, to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas thoroughly.

  • 2

    Press the tofu to remove excess moisture and cut it into cubes.

  • 3

    Chop the onion, mince the garlic, and grate the fresh ginger.

  • 4

    Heat a non-stick pan over medium heat and add a splash of water or a small amount of oil if preferred.

  • 5

    Sauté the onions, garlic, and ginger until fragrant and translucent.

  • 6

    Add the turmeric, cumin, and coriander powders, stirring for about 30 seconds to bloom the spices.

  • 7

    Mix in the diced tomatoes and allow them to simmer for 2-3 minutes.

  • 8

    Add the chickpeas and tofu cubes to the pan, stirring gently to coat them in the spice mixture.

  • 9

    Pour in the light coconut milk and let the mixture simmer for 5-7 minutes until slightly thickened.

  • 10

    Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.

  • 11

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