Creamy Chickpea and Spinach Curry with Brown Rice

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

Creamy Chickpea and Spinach Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry with Brown Rice

A vibrant and comforting curry featuring tender chickpeas, silky tofu, and earthy lentils simmered in a creamy coconut-tomato sauce with fresh spinach. This aromatic dish is paired with nutty brown rice for a satisfying and balanced meal that's both delicious and wholesome.

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NUTRITION

586kcal
Protein
33.3g
Fat
16.2g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

100g Firm Tofu

1/2 cup cooked Lentils

2 cups fresh Spinach (packed)

1/4 cup light Coconut Milk

1/3 cup cooked Brown Rice

1/2 cup canned Diced Tomatoes

1/4 medium Yellow Onion

1 clove Garlic

1 teaspoon grated Fresh Ginger

1/2 teaspoon Olive Oil

1 teaspoon mix of Turmeric, Cumin, Coriander, and Paprika

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PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until softened and fragrant.

  • 2

    Stir in the spices (turmeric, cumin, coriander, paprika) and toast them for about 30 seconds to bloom their flavors.

  • 3

    Add the cooked chickpeas and lentils to the pot, stirring well to coat with the spices.

  • 4

    Mix in the diced tomatoes and light coconut milk, and allow the curry base to simmer for 3-4 minutes.

  • 5

    Gently fold in the firm tofu (cubed) and spinach, simmering until the spinach wilts and the tofu warms through, about 3 minutes.

  • 6

    In a separate small pot, warm the cooked brown rice if needed.

  • 7

    Serve the creamy chickpea and spinach curry over the brown rice, and enjoy while hot.

Creamy Chickpea and Spinach Curry with Brown Rice

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

Creamy Chickpea and Spinach Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry with Brown Rice

A vibrant and comforting curry featuring tender chickpeas, silky tofu, and earthy lentils simmered in a creamy coconut-tomato sauce with fresh spinach. This aromatic dish is paired with nutty brown rice for a satisfying and balanced meal that's both delicious and wholesome.

NUTRITION

586kcal
Protein
33.3g
Fat
16.2g
Carbs
83.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked Chickpeas

100g Firm Tofu

1/2 cup cooked Lentils

2 cups fresh Spinach (packed)

1/4 cup light Coconut Milk

1/3 cup cooked Brown Rice

1/2 cup canned Diced Tomatoes

1/4 medium Yellow Onion

1 clove Garlic

1 teaspoon grated Fresh Ginger

1/2 teaspoon Olive Oil

1 teaspoon mix of Turmeric, Cumin, Coriander, and Paprika

PREPARATION

  • 1

    In a medium pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, and sauté until softened and fragrant.

  • 2

    Stir in the spices (turmeric, cumin, coriander, paprika) and toast them for about 30 seconds to bloom their flavors.

  • 3

    Add the cooked chickpeas and lentils to the pot, stirring well to coat with the spices.

  • 4

    Mix in the diced tomatoes and light coconut milk, and allow the curry base to simmer for 3-4 minutes.

  • 5

    Gently fold in the firm tofu (cubed) and spinach, simmering until the spinach wilts and the tofu warms through, about 3 minutes.

  • 6

    In a separate small pot, warm the cooked brown rice if needed.

  • 7

    Serve the creamy chickpea and spinach curry over the brown rice, and enjoy while hot.