Silky Chickpea and Spinach Curry with Grilled Tempeh

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

Silky Chickpea and Spinach Curry with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Silky Chickpea and Spinach Curry with Grilled Tempeh

Sautéed chickpeas and fresh spinach simmered in a spiced coconut broth, topped with savory grilled tempeh and a squeeze of lime for a bright, zesty finish.

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NUTRITION

509kcal
Protein
44.6g
Fat
23.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh, sliced

55g Canned Chickpeas, rinsed

60g Fresh Spinach

30g Lite Coconut Milk

8g Nutritional Yeast

30g Yellow Onion, diced

5g Fresh Garlic and Ginger, minced

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PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden brown on both sides.

  • 2

    In a separate skillet, sauté the diced onion, minced garlic, and grated ginger with a splash of water until softened and fragrant.

  • 3

    Stir in the rinsed chickpeas along with curry spices like turmeric and cumin, toasting them for one minute.

  • 4

    Add the lite coconut milk and nutritional yeast to the skillet, stirring to create a silky sauce base.

  • 5

    Fold in the fresh spinach and simmer for 2-3 minutes until the leaves are wilted and the sauce has thickened.

  • 6

    Transfer the chickpea curry to a bowl and arrange the grilled tempeh strips on top before serving.

Silky Chickpea and Spinach Curry with Grilled Tempeh

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

Silky Chickpea and Spinach Curry with Grilled Tempeh

YOUR SOLIN GENERATED RECIPE

Silky Chickpea and Spinach Curry with Grilled Tempeh

Sautéed chickpeas and fresh spinach simmered in a spiced coconut broth, topped with savory grilled tempeh and a squeeze of lime for a bright, zesty finish.

NUTRITION

509kcal
Protein
44.6g
Fat
23.6g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh, sliced

55g Canned Chickpeas, rinsed

60g Fresh Spinach

30g Lite Coconut Milk

8g Nutritional Yeast

30g Yellow Onion, diced

5g Fresh Garlic and Ginger, minced

PREPARATION

  • 1

    Slice the tempeh into thin strips and grill in a non-stick pan over medium heat until golden brown on both sides.

  • 2

    In a separate skillet, sauté the diced onion, minced garlic, and grated ginger with a splash of water until softened and fragrant.

  • 3

    Stir in the rinsed chickpeas along with curry spices like turmeric and cumin, toasting them for one minute.

  • 4

    Add the lite coconut milk and nutritional yeast to the skillet, stirring to create a silky sauce base.

  • 5

    Fold in the fresh spinach and simmer for 2-3 minutes until the leaves are wilted and the sauce has thickened.

  • 6

    Transfer the chickpea curry to a bowl and arrange the grilled tempeh strips on top before serving.