Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy curry that melds hearty chickpeas with delicate, protein-rich tofu and fresh spinach in a luscious coconut milk base. This comforting dish features warming spices, a hint of ginger and garlic, and a smooth, tropical finish, perfect for a nourishing lunch or dinner.

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NUTRITION

582kcal
Protein
32.4g
Fat
21.7g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu, cubed

1/2 cup light coconut milk

2 cups fresh spinach

1 medium tomato, chopped

1 small onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon olive oil

1 teaspoon curry powder

1 teaspoon ground turmeric

Salt and pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add diced onion and sauté until translucent.

  • 3

    Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.

  • 4

    Mix in the curry powder and ground turmeric, allowing the spices to bloom.

  • 5

    Add the diced tomato and cook until softened.

  • 6

    Gently fold in the chickpeas and cubed tofu, stirring to coat with the spices.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 8

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 9

    Season with salt and pepper to taste, and let the curry simmer for another 3-5 minutes to meld flavors.

  • 10

    Serve warm, and enjoy this creamy, protein-rich curry as a comforting meal.

Creamy Coconut Chickpea and Spinach Curry

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

Creamy Coconut Chickpea and Spinach Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

Enjoy a vibrant, creamy curry that melds hearty chickpeas with delicate, protein-rich tofu and fresh spinach in a luscious coconut milk base. This comforting dish features warming spices, a hint of ginger and garlic, and a smooth, tropical finish, perfect for a nourishing lunch or dinner.

NUTRITION

582kcal
Protein
32.4g
Fat
21.7g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu, cubed

1/2 cup light coconut milk

2 cups fresh spinach

1 medium tomato, chopped

1 small onion, diced

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon olive oil

1 teaspoon curry powder

1 teaspoon ground turmeric

Salt and pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pan over medium heat.

  • 2

    Add diced onion and sauté until translucent.

  • 3

    Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.

  • 4

    Mix in the curry powder and ground turmeric, allowing the spices to bloom.

  • 5

    Add the diced tomato and cook until softened.

  • 6

    Gently fold in the chickpeas and cubed tofu, stirring to coat with the spices.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 8

    Add the fresh spinach and cook until just wilted, stirring occasionally.

  • 9

    Season with salt and pepper to taste, and let the curry simmer for another 3-5 minutes to meld flavors.

  • 10

    Serve warm, and enjoy this creamy, protein-rich curry as a comforting meal.