Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Canned Chickpeas; 0.25 cup Light Coconut Milk; 0.5 cup Nonfat Greek Yogurt; 2 cups Fresh Spinach; 0.5 cup Diced Tomatoes; 0.5 medium Onion; 2 cloves Garlic; 1 teaspoon Fresh Ginger; 1 teaspoon Cumin; 1 teaspoon Turmeric; 1 teaspoon Coriander; 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

Savor a cozy bowl of creamy chickpea and spinach curry with a delicate blend of spices, tomatoes, and a hint of coconut cream, all rounded out with cool, tangy Greek yogurt. This warming dish offers a balanced mix of flavors and textures perfect for any meal time.

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NUTRITION

Protein

35.5g

Fat

14.6g

Carbs

78.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Canned Chickpeas

0.25 cup Light Coconut Milk

0.5 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

0.5 cup Diced Tomatoes

0.5 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Cumin

1 teaspoon Turmeric

1 teaspoon Coriander

Salt and Pepper to taste

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PREPARATION

1
Heat a non-stick pan over medium heat. Add the chopped onion and sauté until translucent.
2
Add minced garlic and grated ginger; continue to sauté for about a minute until fragrant.
3
Stir in the cumin, turmeric, and coriander, allowing the spices to toast lightly in the oil from the onions.
4
Mix in the diced tomatoes and let simmer for 2-3 minutes, letting the flavors meld.
5
Add the chickpeas and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
6
Fold in the fresh spinach and cook until wilted, about 2 minutes.
7
Remove the pan from heat and stir in the nonfat Greek yogurt to create a creamy texture.
8
Season with salt and pepper to taste. Serve warm and enjoy your nutritious, flavorful curry.