Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

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

Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

A vibrant, creamy curry featuring tender chickpeas and silky tofu simmered in a light coconut milk sauce with nutrient-dense spinach and aromatic spices, served alongside a soft whole wheat flatbread. This dish offers a hearty yet balanced profile that's ideal for breakfast, lunch, or dinner.

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NUTRITION

600kcal
Protein
33.6g
Fat
16.2g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained)

100 grams Firm Tofu

2 cups Cooked Spinach

1/4 cup Lite Coconut Milk

1 Whole Wheat Flatbread

0.5 small Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Cut the tofu into cubes.

  • 2

    Heat a non-stick pan over medium heat. Sauté the finely chopped half onion, minced garlic, and grated ginger until they become fragrant and slightly translucent.

  • 3

    Add the ground cumin and turmeric to the pan and toast for about 30 seconds.

  • 4

    Mix in the chickpeas and tofu cubes, stirring gently to coat them with the spices.

  • 5

    Pour in the lite coconut milk and add the cooked spinach. Simmer for 5-7 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 6

    Warm the whole wheat flatbread in a separate pan or microwave until soft.

  • 7

    Plate the curry and serve with the warm flatbread on the side. Enjoy your comforting and creamy curry meal.

Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

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

Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry with Soft Whole Wheat Flatbread

A vibrant, creamy curry featuring tender chickpeas and silky tofu simmered in a light coconut milk sauce with nutrient-dense spinach and aromatic spices, served alongside a soft whole wheat flatbread. This dish offers a hearty yet balanced profile that's ideal for breakfast, lunch, or dinner.

NUTRITION

600kcal
Protein
33.6g
Fat
16.2g
Carbs
79.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained)

100 grams Firm Tofu

2 cups Cooked Spinach

1/4 cup Lite Coconut Milk

1 Whole Wheat Flatbread

0.5 small Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned. Cut the tofu into cubes.

  • 2

    Heat a non-stick pan over medium heat. Sauté the finely chopped half onion, minced garlic, and grated ginger until they become fragrant and slightly translucent.

  • 3

    Add the ground cumin and turmeric to the pan and toast for about 30 seconds.

  • 4

    Mix in the chickpeas and tofu cubes, stirring gently to coat them with the spices.

  • 5

    Pour in the lite coconut milk and add the cooked spinach. Simmer for 5-7 minutes to allow the flavors to meld. Season with salt and pepper to taste.

  • 6

    Warm the whole wheat flatbread in a separate pan or microwave until soft.

  • 7

    Plate the curry and serve with the warm flatbread on the side. Enjoy your comforting and creamy curry meal.