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 Canned Chickpeas (123g); 200g Firm Tofu; 2 cups Fresh Spinach (60g); 1/4 cup Light Coconut Milk (60g); 1/2 medium Onion (50g); 1/2 cup Diced Tomatoes (90g); 1 tsp Olive Oil (5g); 2 cloves Garlic (6g); 1 tsp Fresh Ginger (2g); 1 tsp Curry Powder; Salt and Pepper to taste

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

A comforting, creamy curry featuring tender chickpeas, rich firm tofu, and vibrant spinach, all simmered in a lightly spiced, coconut-infused tomato sauce. Each bite delivers a pleasing balance of creaminess and warmth, perfect for a nutritious meal any time of day.

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NUTRITION

Protein

32.3g

Fat

27.4g

Carbs

53g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (123g)

200g Firm Tofu

2 cups Fresh Spinach (60g)

1/4 cup Light Coconut Milk (60g)

1/2 medium Onion (50g)

1/2 cup Diced Tomatoes (90g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a skillet over medium heat. Sauté the chopped onion until softened.
2
Add minced garlic, grated ginger, and curry powder, stirring for about 30 seconds until fragrant.
3
Mix in the diced tomatoes and let them simmer for 2 minutes.
4
Gently add the drained chickpeas and crumbled firm tofu. Stir to combine with the spices and tomatoes.
5
Pour in the light coconut milk and add the fresh spinach. Stir until the spinach wilts and the sauce becomes creamy.
6
Season with salt and pepper to taste. Allow the curry to simmer for another 5 minutes for flavors to meld.
7
Serve warm for a nourishing meal.