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 curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato sauce. This colorful dish is balanced with fresh spinach and a cooling dollop of non-fat Greek yogurt to create a satisfying meal perfect for any time of day.

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NUTRITION

511kcal
Protein
40.3g
Fat
14g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu

1 cup diced tomatoes

1/2 medium onion

1 cup fresh spinach

1 tsp olive oil

1/4 cup non-fat Greek yogurt

1 tsp mixed spices (cumin, turmeric, cayenne)

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a medium pan over medium heat.

  • 2

    Dice the half onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add the mixed spices (cumin, turmeric, cayenne) and stir for 30 seconds to release their aroma.

  • 4

    Cube the firm tofu and add it to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the diced tomatoes and add the chickpeas. Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes, stirring occasionally so that the tofu absorbs the spices.

  • 7

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

  • 8

    Serve the curry bowl warm, and top with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro.

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 curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato sauce. This colorful dish is balanced with fresh spinach and a cooling dollop of non-fat Greek yogurt to create a satisfying meal perfect for any time of day.

NUTRITION

511kcal
Protein
40.3g
Fat
14g
Carbs
67.3g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas, drained

150 grams firm tofu

1 cup diced tomatoes

1/2 medium onion

1 cup fresh spinach

1 tsp olive oil

1/4 cup non-fat Greek yogurt

1 tsp mixed spices (cumin, turmeric, cayenne)

1 tbsp fresh cilantro

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a medium pan over medium heat.

  • 2

    Dice the half onion and sauté until it becomes translucent, about 3-4 minutes.

  • 3

    Add the mixed spices (cumin, turmeric, cayenne) and stir for 30 seconds to release their aroma.

  • 4

    Cube the firm tofu and add it to the pan, gently stirring to coat with the spices.

  • 5

    Pour in the diced tomatoes and add the chickpeas. Bring the mixture to a gentle simmer.

  • 6

    Allow the curry to simmer for 8-10 minutes, stirring occasionally so that the tofu absorbs the spices.

  • 7

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

  • 8

    Serve the curry bowl warm, and top with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro.