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

Indulge in a luscious, velvety curry where hearty chickpeas and silky tofu meet vibrant spinach in a fragrant coconut milk sauce. This dish bursts with warming spices, mellow sweetness, and a creamy texture, making it a satisfying meal any time of day.

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NUTRITION

541kcal
Protein
35.0g
Fat
19.2g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

200 grams firm tofu

1/2 cup lite coconut milk

2 cups fresh spinach

1/2 cup diced tomatoes

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon cumin powder

1 teaspoon turmeric powder

1/2 teaspoon salt

1/2 teaspoon black pepper

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PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly to remove excess water and then cut into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion and sauté until translucent, then add minced garlic and ginger, cooking until fragrant.

  • 3

    Stir in the cumin and turmeric powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the tofu cubes to the pan and gently toss to coat them in the spice mixture. Cook for about 3-4 minutes until lightly golden on the edges.

  • 5

    Pour in the diced tomatoes and lite coconut milk. Stir well to incorporate all the flavors, and then add the chickpeas.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 7

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

  • 8

    Serve this creamy coconut chickpea and spinach curry warm, enjoy as a hearty breakfast, lunch, or dinner.

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

Indulge in a luscious, velvety curry where hearty chickpeas and silky tofu meet vibrant spinach in a fragrant coconut milk sauce. This dish bursts with warming spices, mellow sweetness, and a creamy texture, making it a satisfying meal any time of day.

NUTRITION

541kcal
Protein
35.0g
Fat
19.2g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

200 grams firm tofu

1/2 cup lite coconut milk

2 cups fresh spinach

1/2 cup diced tomatoes

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon cumin powder

1 teaspoon turmeric powder

1/2 teaspoon salt

1/2 teaspoon black pepper

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly to remove excess water and then cut into 1-inch cubes.

  • 2

    Heat a non-stick pan over medium heat. Add the chopped onion and sauté until translucent, then add minced garlic and ginger, cooking until fragrant.

  • 3

    Stir in the cumin and turmeric powder, allowing the spices to bloom for about 30 seconds.

  • 4

    Add the tofu cubes to the pan and gently toss to coat them in the spice mixture. Cook for about 3-4 minutes until lightly golden on the edges.

  • 5

    Pour in the diced tomatoes and lite coconut milk. Stir well to incorporate all the flavors, and then add the chickpeas.

  • 6

    Allow the curry to simmer for 5-7 minutes so the flavors meld together.

  • 7

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

  • 8

    Serve this creamy coconut chickpea and spinach curry warm, enjoy as a hearty breakfast, lunch, or dinner.