Creamy Mung Bean and Coconut Curry with Spinach

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

Creamy Mung Bean and Coconut Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mung Bean and Coconut Curry with Spinach

Experience a delightful fusion of creamy textures and vibrant flavors with this Mung Bean and Coconut Curry. Tender mung beans and firm tofu are simmered in a subtly spiced, light coconut milk sauce infused with aromatic ginger and garlic, then finished with fresh spinach and juicy tomatoes. This dish is both satisfying and invigorating – a perfect wholesome meal that warms your soul and fuels your day.

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NUTRITION

607kcal
Protein
35g
Fat
18.3g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked mung beans (approx. 300g)

100g firm tofu

1/3 cup light coconut milk (approx. 80g)

2 cups fresh spinach

1/2 medium onion

1 medium tomato, diced

2 cloves garlic

1 tsp fresh grated ginger

1 tsp olive oil

1 tbsp curry powder

1 tsp cumin powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cooked mung beans and cut the firm tofu into small cubes.

  • 2

    Heat olive oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and cumin powder, toasting the spices for about 30 seconds to release their aroma.

  • 4

    Add the mung beans and tofu to the skillet, gently stirring to coat them evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Allow the mixture to simmer on low heat for about 5-7 minutes so that the flavors meld.

  • 6

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

  • 7

    Serve warm, enjoying the rich, creamy texture and balanced spice-infused flavors.

Creamy Mung Bean and Coconut Curry with Spinach

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

Creamy Mung Bean and Coconut Curry with Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Mung Bean and Coconut Curry with Spinach

Experience a delightful fusion of creamy textures and vibrant flavors with this Mung Bean and Coconut Curry. Tender mung beans and firm tofu are simmered in a subtly spiced, light coconut milk sauce infused with aromatic ginger and garlic, then finished with fresh spinach and juicy tomatoes. This dish is both satisfying and invigorating – a perfect wholesome meal that warms your soul and fuels your day.

NUTRITION

607kcal
Protein
35g
Fat
18.3g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked mung beans (approx. 300g)

100g firm tofu

1/3 cup light coconut milk (approx. 80g)

2 cups fresh spinach

1/2 medium onion

1 medium tomato, diced

2 cloves garlic

1 tsp fresh grated ginger

1 tsp olive oil

1 tbsp curry powder

1 tsp cumin powder

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cooked mung beans and cut the firm tofu into small cubes.

  • 2

    Heat olive oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and grated ginger, and sauté until the onion becomes soft and translucent.

  • 3

    Stir in the curry powder and cumin powder, toasting the spices for about 30 seconds to release their aroma.

  • 4

    Add the mung beans and tofu to the skillet, gently stirring to coat them evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomato. Allow the mixture to simmer on low heat for about 5-7 minutes so that the flavors meld.

  • 6

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

  • 7

    Serve warm, enjoying the rich, creamy texture and balanced spice-infused flavors.