Spiced Chickpea and Tomato Curry Bowl

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

Spiced Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Tomato Curry Bowl

Enjoy a vibrant, aromatic bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato curry sauce. Burst of flavors from ginger, garlic, and a blend of warm spices infused with a touch of light coconut milk create a comforting dish perfect for any time of day.

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NUTRITION

597kcal
Protein
35.2g
Fat
21.4g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1.5 cups extra firm tofu, cubed

1 cup diced tomatoes

1 cup fresh spinach

1/2 medium red onion, diced

2 cloves garlic, minced

1 tsp grated ginger

1/4 cup light coconut milk

1 tsp olive oil

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced red onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the ground cumin, turmeric, and paprika, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 5

    Gently fold in the cubed tofu and chickpeas. Simmer on low-medium heat for 8-10 minutes to let the flavors meld.

  • 6

    Just before finishing, add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the curry bowl warm, enjoying a balanced blend of hearty chickpeas, protein-rich tofu, and aromatic spices.

Spiced Chickpea and Tomato Curry Bowl

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

Spiced Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Tomato Curry Bowl

Enjoy a vibrant, aromatic bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato curry sauce. Burst of flavors from ginger, garlic, and a blend of warm spices infused with a touch of light coconut milk create a comforting dish perfect for any time of day.

NUTRITION

597kcal
Protein
35.2g
Fat
21.4g
Carbs
71.0g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1.5 cups extra firm tofu, cubed

1 cup diced tomatoes

1 cup fresh spinach

1/2 medium red onion, diced

2 cloves garlic, minced

1 tsp grated ginger

1/4 cup light coconut milk

1 tsp olive oil

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp paprika

Salt and pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add diced red onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the ground cumin, turmeric, and paprika, allowing the spices to toast lightly for about 30 seconds.

  • 4

    Add the diced tomatoes and light coconut milk, stirring to combine.

  • 5

    Gently fold in the cubed tofu and chickpeas. Simmer on low-medium heat for 8-10 minutes to let the flavors meld.

  • 6

    Just before finishing, add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

  • 7

    Serve the curry bowl warm, enjoying a balanced blend of hearty chickpeas, protein-rich tofu, and aromatic spices.