Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (164g); 0.75 cup Firm Tofu (150g); 2 cups Fresh Spinach (60g); 0.25 cup Light Coconut Milk (60g); 0.5 cup Diced Tomatoes (120g); 0.25 cup diced Onion (40g); 2 cloves Garlic (6g); 1 tsp Fresh Ginger (2g); 1 tsp Cumin Powder; 1 tsp Turmeric Powder; 1 tsp Garam Masala; Salt & 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

Enjoy a velvety, aromatic curry that marries hearty chickpeas with delicate spinach and tender tofu in a light coconut milk sauce. Infused with the warmth of ginger, garlic, and spices, this dish offers a satisfying balance of textures and flavors.

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NUTRITION

Protein

34.0g

Fat

16.7g

Carbs

68.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

0.75 cup Firm Tofu (150g)

2 cups Fresh Spinach (60g)

0.25 cup Light Coconut Milk (60g)

0.5 cup Diced Tomatoes (120g)

0.25 cup diced Onion (40g)

2 cloves Garlic (6g)

1 tsp Fresh Ginger (2g)

1 tsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Garam Masala

Salt & Pepper to taste

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PREPARATION

1
Drain and rinse the chickpeas and pat dry. Cube the firm tofu.
2
Heat a non-stick pan over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.
3
Add minced garlic, grated ginger, cumin, turmeric, and garam masala. Stir for 30 seconds until fragrant.
4
Add the cubed tofu and sauté for 2-3 minutes, allowing it to lightly brown.
5
Pour in the diced tomatoes and light coconut milk, stirring to combine.
6
Fold in the chickpeas and fresh spinach. Allow the spinach to wilt and the flavors to meld, simmering for 5-7 minutes.
7
Season with salt and pepper to taste.
8
Serve hot, and enjoy your creamy chickpea and spinach curry as a fulfilling meal any time of day.