Healthy Creamy Chickpea and Spinach Curry

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

Healthy Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chickpea and Spinach Curry

Enjoy a vibrant, comforting curry featuring tender chickpeas and silky tofu simmered in a light, creamy coconut sauce with fresh spinach, tomatoes, and aromatic spices. This dish offers a balanced blend of flavors and textures, making it perfect for any meal of the day.

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NUTRITION

584kcal
Protein
34.4g
Fat
18.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (205g)

150 grams firm tofu

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1 medium tomato

1/2 medium onion

2 cloves garlic

1 tsp fresh ginger

2 tsp mixed spices (turmeric, cumin, coriander, garam masala)

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Pat them dry.

  • 2

    Press the tofu to remove excess water and cut into 1-inch cubes.

  • 3

    Finely chop the onion, mince the garlic, and grate or finely mince the ginger.

  • 4

    In a medium saucepan, warm a splash of water or a light oil substitute over medium heat. Sauté the onion until translucent.

  • 5

    Add garlic, ginger, and the mixed spices. Stir for about 30 seconds until fragrant.

  • 6

    Stir in the tomato (chopped) and cook for 2-3 minutes until it softens.

  • 7

    Add the chickpeas and tofu cubes, stirring well to coat with the spices.

  • 8

    Pour in the light coconut milk and add the spinach. Bring the mixture to a gentle simmer.

  • 9

    Allow the curry to simmer for 8-10 minutes, letting the flavors meld and the tofu absorb the spices.

  • 10

    Season with salt and pepper to taste, and serve warm.

Healthy Creamy Chickpea and Spinach Curry

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

Healthy Creamy Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chickpea and Spinach Curry

Enjoy a vibrant, comforting curry featuring tender chickpeas and silky tofu simmered in a light, creamy coconut sauce with fresh spinach, tomatoes, and aromatic spices. This dish offers a balanced blend of flavors and textures, making it perfect for any meal of the day.

NUTRITION

584kcal
Protein
34.4g
Fat
18.7g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas (205g)

150 grams firm tofu

2 cups fresh spinach (60g)

1/3 cup light coconut milk (80g)

1 medium tomato

1/2 medium onion

2 cloves garlic

1 tsp fresh ginger

2 tsp mixed spices (turmeric, cumin, coriander, garam masala)

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Pat them dry.

  • 2

    Press the tofu to remove excess water and cut into 1-inch cubes.

  • 3

    Finely chop the onion, mince the garlic, and grate or finely mince the ginger.

  • 4

    In a medium saucepan, warm a splash of water or a light oil substitute over medium heat. Sauté the onion until translucent.

  • 5

    Add garlic, ginger, and the mixed spices. Stir for about 30 seconds until fragrant.

  • 6

    Stir in the tomato (chopped) and cook for 2-3 minutes until it softens.

  • 7

    Add the chickpeas and tofu cubes, stirring well to coat with the spices.

  • 8

    Pour in the light coconut milk and add the spinach. Bring the mixture to a gentle simmer.

  • 9

    Allow the curry to simmer for 8-10 minutes, letting the flavors meld and the tofu absorb the spices.

  • 10

    Season with salt and pepper to taste, and serve warm.