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 and comforting curry bowl featuring tender chickpeas, crispy tofu, and fresh spinach simmered in a light, creamy coconut milk infused with aromatic spices. This dish offers a balanced mix of textures and a deliciously warming spice blend perfect for any time of the day.

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NUTRITION

537kcal
Protein
34.2g
Fat
18.5g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained, rinsed)

5 ounces Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Spinach (raw)

1/4 cup Chopped Onion

2 cloves Garlic

1 teaspoon Fresh Ginger (grated)

1 tablespoon Curry Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

  • 2

    Cube the tofu into bite-sized pieces and add to the pan. Sauté for 3-4 minutes until slightly golden.

  • 3

    Add the curry powder, ground cumin, and turmeric to the pan, stirring to coat the tofu and onions with the spices.

  • 4

    Mix in the chickpeas and stir for another 2 minutes to let the flavors meld.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes allowing the sauce to thicken slightly.

  • 6

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

  • 7

    Serve hot in a bowl and enjoy your creamy, nutritious curry bowl.

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 and comforting curry bowl featuring tender chickpeas, crispy tofu, and fresh spinach simmered in a light, creamy coconut milk infused with aromatic spices. This dish offers a balanced mix of textures and a deliciously warming spice blend perfect for any time of the day.

NUTRITION

537kcal
Protein
34.2g
Fat
18.5g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, drained, rinsed)

5 ounces Extra Firm Tofu

1/3 cup Light Coconut Milk

2 cups Spinach (raw)

1/4 cup Chopped Onion

2 cloves Garlic

1 teaspoon Fresh Ginger (grated)

1 tablespoon Curry Powder

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

  • 2

    Cube the tofu into bite-sized pieces and add to the pan. Sauté for 3-4 minutes until slightly golden.

  • 3

    Add the curry powder, ground cumin, and turmeric to the pan, stirring to coat the tofu and onions with the spices.

  • 4

    Mix in the chickpeas and stir for another 2 minutes to let the flavors meld.

  • 5

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes allowing the sauce to thicken slightly.

  • 6

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

  • 7

    Serve hot in a bowl and enjoy your creamy, nutritious curry bowl.