Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant, warming curry that marries the richness of light coconut milk with hearty chickpeas, silky tofu, and tender spinach. Infused with aromatic garlic, ginger, and a blend of classic Indian spices, this dish offers a creamy texture and comforting flavor perfect for a nutritious dinner.

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NUTRITION

615kcal
Protein
35.3g
Fat
20.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

175 grams firm tofu

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (122g)

1 small onion (70g)

2 garlic cloves (6g)

1 tsp fresh ginger (2g)

1 tsp olive oil (5g)

1/4 cup green peas (34g)

1 tsp mixed spices (garam masala, turmeric, cumin)

Salt and pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into bite-sized cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped small onion, minced garlic, and grated ginger; sauté until the onion softens.

  • 3

    Stir in the mixed spices and cook briefly until fragrant.

  • 4

    Add the tofu cubes to the saucepan and lightly sauté for 2-3 minutes.

  • 5

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Allow the mixture to simmer for 5 minutes so that flavors meld.

  • 6

    Fold in the fresh spinach and green peas. Continue to cook until the spinach wilts and the peas are heated through.

  • 7

    Season with salt and pepper to taste, then remove from heat.

  • 8

    Serve the curry hot, enjoying the creamy texture and vibrant spices.

Creamy Chickpea and Spinach Curry

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

Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

Enjoy a vibrant, warming curry that marries the richness of light coconut milk with hearty chickpeas, silky tofu, and tender spinach. Infused with aromatic garlic, ginger, and a blend of classic Indian spices, this dish offers a creamy texture and comforting flavor perfect for a nutritious dinner.

NUTRITION

615kcal
Protein
35.3g
Fat
20.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (164g)

175 grams firm tofu

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1/2 cup diced tomatoes (122g)

1 small onion (70g)

2 garlic cloves (6g)

1 tsp fresh ginger (2g)

1 tsp olive oil (5g)

1/4 cup green peas (34g)

1 tsp mixed spices (garam masala, turmeric, cumin)

Salt and pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Cut the firm tofu into bite-sized cubes.

  • 2

    Heat olive oil in a medium saucepan over medium heat. Add the chopped small onion, minced garlic, and grated ginger; sauté until the onion softens.

  • 3

    Stir in the mixed spices and cook briefly until fragrant.

  • 4

    Add the tofu cubes to the saucepan and lightly sauté for 2-3 minutes.

  • 5

    Mix in the chickpeas, diced tomatoes, and light coconut milk. Allow the mixture to simmer for 5 minutes so that flavors meld.

  • 6

    Fold in the fresh spinach and green peas. Continue to cook until the spinach wilts and the peas are heated through.

  • 7

    Season with salt and pepper to taste, then remove from heat.

  • 8

    Serve the curry hot, enjoying the creamy texture and vibrant spices.