Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas (canned, drained); 200g Firm Tofu; 2 cups Fresh Spinach; 0.33 cup Light Coconut Milk; 0.5 cup Diced Tomatoes; 0.25 medium Onion; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tbsp Red Curry Paste; 1 tsp Coconut Oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Savor a hearty and vibrant curry featuring tender chickpeas and silky tofu nestled in a creamy, spiced coconut tomato sauce. This dish bursts with aromatic ginger, garlic, and red curry paste, perfectly balanced by fresh spinach for a nourishing meal that comforts and energizes.

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NUTRITION

Protein

34.8g

Fat

25.4g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

200g Firm Tofu

2 cups Fresh Spinach

0.33 cup Light Coconut Milk

0.5 cup Diced Tomatoes

0.25 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Red Curry Paste

1 tsp Coconut Oil

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PREPARATION

1
Drain and rinse the chickpeas if using canned. Cube the firm tofu into bite-sized pieces.
2
Heat the coconut oil in a medium pan over medium heat. Add the diced onion and sauté until translucent.
3
Stir in minced garlic, grated ginger, and red curry paste, cooking for about 1-2 minutes until fragrant.
4
Add the cubed tofu and lightly sauté so it absorbs the spices.
5
Pour in the light coconut milk and diced tomatoes, then add the chickpeas. Stir gently to combine all ingredients.
6
Bring the mixture to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
7
Fold in the fresh spinach and simmer until it wilts, about 2 minutes.
8
Taste and adjust seasoning if needed. Serve warm as a hearty dinner or nourishing lunch.