Fragrant Chickpea and Tomato Curry Bowl

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

Fragrant Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Fragrant Chickpea and Tomato Curry Bowl

Savor an aromatic and hearty curry bowl combining tender chickpeas, marinated extra-firm tofu, and fresh tomatoes with a medley of spices. Served over a bed of fluffy quinoa and finished with a handful of fresh spinach, this dish is a vibrant blend of textures and flavors that warms you from within.

Try 7 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
33.2g
Fat
16.7g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

200 grams extra firm tofu

0.5 cup cooked quinoa

1 cup diced tomatoes

1 cup fresh spinach

1 teaspoon olive oil

1 tablespoon mixed curry spices

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the chickpeas. Pat the tofu dry and cut it into 1-inch cubes.

  • 2

    Heat the olive oil in a medium pan over medium heat. Sauté the tofu cubes until they start to brown on all sides.

  • 3

    Add the mixed curry spices to the tofu and sauté for another minute to release their aroma.

  • 4

    Stir in the diced tomatoes and chickpeas, cooking for 3-4 minutes until the tomatoes start to soften.

  • 5

    Pour in a splash of water if needed to create a light curry sauce. Let it simmer for 5 minutes so the flavors meld together.

  • 6

    Gently fold in the fresh spinach and cook until just wilted, about 1 minute.

  • 7

    Serve the curry over the cooked quinoa in a bowl. Garnish with additional fresh spinach or a squeeze of lemon if desired.

Fragrant Chickpea and Tomato Curry Bowl

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

Fragrant Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Fragrant Chickpea and Tomato Curry Bowl

Savor an aromatic and hearty curry bowl combining tender chickpeas, marinated extra-firm tofu, and fresh tomatoes with a medley of spices. Served over a bed of fluffy quinoa and finished with a handful of fresh spinach, this dish is a vibrant blend of textures and flavors that warms you from within.

NUTRITION

531kcal
Protein
33.2g
Fat
16.7g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas (drained)

200 grams extra firm tofu

0.5 cup cooked quinoa

1 cup diced tomatoes

1 cup fresh spinach

1 teaspoon olive oil

1 tablespoon mixed curry spices

PREPARATION

  • 1

    Rinse and drain the chickpeas. Pat the tofu dry and cut it into 1-inch cubes.

  • 2

    Heat the olive oil in a medium pan over medium heat. Sauté the tofu cubes until they start to brown on all sides.

  • 3

    Add the mixed curry spices to the tofu and sauté for another minute to release their aroma.

  • 4

    Stir in the diced tomatoes and chickpeas, cooking for 3-4 minutes until the tomatoes start to soften.

  • 5

    Pour in a splash of water if needed to create a light curry sauce. Let it simmer for 5 minutes so the flavors meld together.

  • 6

    Gently fold in the fresh spinach and cook until just wilted, about 1 minute.

  • 7

    Serve the curry over the cooked quinoa in a bowl. Garnish with additional fresh spinach or a squeeze of lemon if desired.