Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

A vibrant, nutrient-rich curry featuring tender chickpeas and wilted spinach in a silky coconut sauce, infused with aromatic spices. The golden-hued sauce coats each chickpea perfectly, while fresh spinach adds bright color and wholesome goodness to this satisfying plant-based dish.

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NUTRITION

638kcal
Protein
41.3g
Fat
24.9g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas, drained and rinsed

½ cup light coconut milk

3 cups baby spinach

½ medium yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons curry powder

½ cup frozen green peas

1 teaspoon olive oil

1 cup firm tofu, cubed

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press tofu for 15 minutes between paper towels to remove excess moisture, then cut into 1-inch cubes

  • 2

    Heat olive oil in a large skillet over medium heat

  • 3

    Add diced onion and cook until translucent, about 3-4 minutes

  • 4

    Add minced garlic and grated ginger, sauté for 1 minute until fragrant

  • 5

    Stir in curry powder and cook for another 30 seconds to bloom the spices

  • 6

    Add tofu cubes and cook for 3-4 minutes until lightly golden

  • 7

    Add drained chickpeas and stir to coat with the spices

  • 8

    Pour in light coconut milk and bring to a gentle simmer

  • 9

    Add frozen green peas and cook for 3-4 minutes

  • 10

    Fold in fresh spinach and cook until just wilted, about 2 minutes

  • 11

    Season with salt and pepper to taste

  • 12

    Let simmer for 2-3 minutes to allow flavors to meld

  • 13

    Serve hot in bowls

Creamy Coconut Chickpea and Spinach Curry Bowl

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

Creamy Coconut Chickpea and Spinach Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry Bowl

A vibrant, nutrient-rich curry featuring tender chickpeas and wilted spinach in a silky coconut sauce, infused with aromatic spices. The golden-hued sauce coats each chickpea perfectly, while fresh spinach adds bright color and wholesome goodness to this satisfying plant-based dish.

NUTRITION

638kcal
Protein
41.3g
Fat
24.9g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpeas, drained and rinsed

½ cup light coconut milk

3 cups baby spinach

½ medium yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons curry powder

½ cup frozen green peas

1 teaspoon olive oil

1 cup firm tofu, cubed

Salt and pepper to taste

PREPARATION

  • 1

    Press tofu for 15 minutes between paper towels to remove excess moisture, then cut into 1-inch cubes

  • 2

    Heat olive oil in a large skillet over medium heat

  • 3

    Add diced onion and cook until translucent, about 3-4 minutes

  • 4

    Add minced garlic and grated ginger, sauté for 1 minute until fragrant

  • 5

    Stir in curry powder and cook for another 30 seconds to bloom the spices

  • 6

    Add tofu cubes and cook for 3-4 minutes until lightly golden

  • 7

    Add drained chickpeas and stir to coat with the spices

  • 8

    Pour in light coconut milk and bring to a gentle simmer

  • 9

    Add frozen green peas and cook for 3-4 minutes

  • 10

    Fold in fresh spinach and cook until just wilted, about 2 minutes

  • 11

    Season with salt and pepper to taste

  • 12

    Let simmer for 2-3 minutes to allow flavors to meld

  • 13

    Serve hot in bowls