Name: Tofu and Chickpea Curry with Coconut Milk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Firm tofu; 0.5 cup Chickpeas; 0.13 cup Light coconut milk; 1 cup Fresh baby spinach; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Fresh ginger; 1 tsp Curry powder; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Olive oil

Tofu and Chickpea Curry with Coconut Milk

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

YOUR SOLIN GENERATED RECIPE

Tofu and Chickpea Curry with Coconut Milk

Pan-seared tofu and hearty chickpeas simmered in a creamy, golden coconut curry sauce infused with aromatic ginger and fresh spinach.

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NUTRITION

Protein

40.4g

Fat

23.5g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Firm tofu

0.5 cup Chickpeas

0.13 cup Light coconut milk

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

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PREPARATION

1
Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
2
Heat the olive oil in a large skillet over medium heat and sear the tofu cubes until golden brown on all sides.
3
Add the finely diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until softened.
4
Stir in the curry powder, turmeric, sea salt, and black pepper to toast the spices for 1 minute.
5
Pour in the chickpeas and light coconut milk, stirring to combine and bringing the mixture to a gentle simmer.
6
Allow the curry to simmer for 5-7 minutes until the sauce has slightly thickened.
7
Fold in the fresh baby spinach and stir until just wilted, then remove from heat and serve immediately.