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 warming, aromatic curry featuring hearty chickpeas, tender cubes of extra-firm tofu, fresh spinach, and a luscious light coconut milk sauce. Infused with a vibrant blend of ginger, garlic, and spices, this dish delivers a creamy texture and delightful burst of flavor perfect for a comforting meal any time of day.

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NUTRITION

590kcal
Protein
34.6g
Fat
24.1g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

0.5 cup light coconut milk

0.75 cup extra firm tofu, cubed

2 cups fresh spinach

0.5 cup diced tomatoes

0.25 cup diced yellow onion

2 cloves garlic, minced

1 teaspoon fresh grated ginger

1 teaspoon curry powder

0.5 teaspoon ground cumin

Salt and pepper to taste

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a light oil alternative if desired.

  • 2

    Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and ground cumin, stirring for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and cook gently for about 2-3 minutes to allow it to absorb the flavors.

  • 5

    Mix in the drained chickpeas and diced tomatoes, then pour in the light coconut milk. Stir well to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes so that the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this creamy, nutrient-packed curry.

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 warming, aromatic curry featuring hearty chickpeas, tender cubes of extra-firm tofu, fresh spinach, and a luscious light coconut milk sauce. Infused with a vibrant blend of ginger, garlic, and spices, this dish delivers a creamy texture and delightful burst of flavor perfect for a comforting meal any time of day.

NUTRITION

590kcal
Protein
34.6g
Fat
24.1g
Carbs
64.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

0.5 cup light coconut milk

0.75 cup extra firm tofu, cubed

2 cups fresh spinach

0.5 cup diced tomatoes

0.25 cup diced yellow onion

2 cloves garlic, minced

1 teaspoon fresh grated ginger

1 teaspoon curry powder

0.5 teaspoon ground cumin

Salt and pepper to taste

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add a splash of water or a light oil alternative if desired.

  • 2

    Sauté the diced onion, minced garlic, and grated ginger until the onion becomes translucent and fragrant.

  • 3

    Stir in the curry powder and ground cumin, stirring for about 30 seconds to bloom the spices.

  • 4

    Add the cubed tofu and cook gently for about 2-3 minutes to allow it to absorb the flavors.

  • 5

    Mix in the drained chickpeas and diced tomatoes, then pour in the light coconut milk. Stir well to combine all ingredients.

  • 6

    Bring the mixture to a gentle simmer and allow it to cook for 5-7 minutes so that the flavors meld together.

  • 7

    Fold in the fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.

  • 8

    Serve hot and enjoy this creamy, nutrient-packed curry.