Hearty Chickpea Coconut Curry

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

Hearty Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry

A vibrant and comforting curry featuring creamy chickpeas and tofu simmered in a light, fragrant coconut and tomato sauce. The addition of fresh spinach, aromatic garlic, ginger, and warm spices creates a hearty dish that satisfies both your taste buds and nutritional goals.

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NUTRITION

615kcal
Protein
35.0g
Fat
23.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

6 ounces Extra-Firm Tofu

1/3 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger, Grated

1 tsp Cumin

1 tsp Turmeric

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and pat dry.

  • 2

    Press the tofu lightly with paper towels and cut into 1-inch cubes.

  • 3

    Heat a non-stick skillet over medium heat and add a splash of water or a minimal amount of oil if desired. Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 4

    Stir in the cumin, turmeric, and curry powder to toast the spices for about 30 seconds.

  • 5

    Add the tofu cubes to the skillet and gently toss to coat with the spices. Sauté for 2-3 minutes to lightly brown the tofu.

  • 6

    Mix in the chickpeas and diced tomatoes. Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Allow the curry to cook for 5-7 minutes so that the flavors blend, stirring occasionally.

  • 8

    Fold in the fresh spinach and cook just until it wilts, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm as a hearty main dish that fits perfectly for breakfast, lunch, or dinner.

Hearty Chickpea Coconut Curry

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

Hearty Chickpea Coconut Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea Coconut Curry

A vibrant and comforting curry featuring creamy chickpeas and tofu simmered in a light, fragrant coconut and tomato sauce. The addition of fresh spinach, aromatic garlic, ginger, and warm spices creates a hearty dish that satisfies both your taste buds and nutritional goals.

NUTRITION

615kcal
Protein
35.0g
Fat
23.1g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

6 ounces Extra-Firm Tofu

1/3 cup Light Coconut Milk

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup Diced Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger, Grated

1 tsp Cumin

1 tsp Turmeric

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the chickpeas if using canned, and pat dry.

  • 2

    Press the tofu lightly with paper towels and cut into 1-inch cubes.

  • 3

    Heat a non-stick skillet over medium heat and add a splash of water or a minimal amount of oil if desired. Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 4

    Stir in the cumin, turmeric, and curry powder to toast the spices for about 30 seconds.

  • 5

    Add the tofu cubes to the skillet and gently toss to coat with the spices. Sauté for 2-3 minutes to lightly brown the tofu.

  • 6

    Mix in the chickpeas and diced tomatoes. Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 7

    Allow the curry to cook for 5-7 minutes so that the flavors blend, stirring occasionally.

  • 8

    Fold in the fresh spinach and cook just until it wilts, about 1-2 minutes. Season with salt and pepper to taste.

  • 9

    Serve warm as a hearty main dish that fits perfectly for breakfast, lunch, or dinner.