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

Dive into a vibrant, creamy curry that melds hearty chickpeas with velvety firm tofu and fresh spinach, all bathed in a subtly spiced light coconut sauce. This comforting bowl offers a perfect balance of spices and creamy textures, ideal for any meal of the day.

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NUTRITION

591kcal
Protein
36.3g
Fat
21.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

6 oz Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

1 teaspoon Olive Oil

2 Garlic Cloves

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric Powder

1 teaspoon Cumin Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large pan over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until the onions soften, about 3-4 minutes.

  • 3

    Stir in the curry powder, turmeric, and cumin powder, cooking for an additional 1 minute to bloom the spices.

  • 4

    Add the cubed tofu to the pan and lightly sauté for 2 minutes, allowing it to absorb the spices.

  • 5

    Pour in the light coconut milk, diced tomatoes, and drained chickpeas. Stir gently to combine all ingredients.

  • 6

    Bring the mixture to a simmer and cook for 5 minutes, so the flavors meld and the creamy sauce slightly thickens.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry, about 2 minutes. Season with salt and black pepper to taste.

  • 8

    Serve hot and enjoy this balanced and flavorful dish.

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

Dive into a vibrant, creamy curry that melds hearty chickpeas with velvety firm tofu and fresh spinach, all bathed in a subtly spiced light coconut sauce. This comforting bowl offers a perfect balance of spices and creamy textures, ideal for any meal of the day.

NUTRITION

591kcal
Protein
36.3g
Fat
21.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained)

6 oz Firm Tofu

1/3 cup Light Coconut Milk

2 cups Fresh Spinach

1/2 cup Diced Tomatoes

1/2 medium Onion

1 teaspoon Olive Oil

2 Garlic Cloves

1 teaspoon Fresh Ginger

1 teaspoon Curry Powder

1 teaspoon Turmeric Powder

1 teaspoon Cumin Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large pan over medium heat. Add diced onions, minced garlic, and grated ginger. Sauté until the onions soften, about 3-4 minutes.

  • 3

    Stir in the curry powder, turmeric, and cumin powder, cooking for an additional 1 minute to bloom the spices.

  • 4

    Add the cubed tofu to the pan and lightly sauté for 2 minutes, allowing it to absorb the spices.

  • 5

    Pour in the light coconut milk, diced tomatoes, and drained chickpeas. Stir gently to combine all ingredients.

  • 6

    Bring the mixture to a simmer and cook for 5 minutes, so the flavors meld and the creamy sauce slightly thickens.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry, about 2 minutes. Season with salt and black pepper to taste.

  • 8

    Serve hot and enjoy this balanced and flavorful dish.