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

A warming, aromatic curry bowl featuring hearty chickpeas, protein-packed firm tofu, and tender lentils simmered in a spiced tomato-coconut broth, accented with fresh spinach and a hint of ginger and garlic. This dish offers a balanced blend of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

527kcal
Protein
35.3g
Fat
16.7g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

200g Firm Tofu

1/2 cup Cooked Lentils (100g)

1 cup Diced Tomatoes (180g)

1 cup Fresh Spinach (30g)

1/4 cup diced Onion (40g)

1 clove Garlic

1/4 cup Light Coconut Milk (60g)

1 tsp Curry Powder

1 tsp Fresh Ginger (grated)

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PREPARATION

  • 1

    Carefully drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu lightly with a paper towel and cut into 1-inch cubes.

  • 3

    Heat a non-stick pan over medium heat. Add the diced onion along with a splash of water to prevent sticking, and sauté until softened, about 2-3 minutes.

  • 4

    Add the minced garlic and grated ginger to the pan and sauté for another 1 minute until fragrant.

  • 5

    Stir in the curry powder and let it bloom in the pan for about 30 seconds.

  • 6

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

  • 7

    Fold in the chickpeas, tofu cubes, and cooked lentils. Simmer the mixture for 5-7 minutes to allow the flavors to meld.

  • 8

    Just before finishing, stir in the fresh spinach until wilted.

  • 9

    Taste and adjust seasoning if necessary. Serve hot for a comforting, protein-packed curry bowl.

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

A warming, aromatic curry bowl featuring hearty chickpeas, protein-packed firm tofu, and tender lentils simmered in a spiced tomato-coconut broth, accented with fresh spinach and a hint of ginger and garlic. This dish offers a balanced blend of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

527kcal
Protein
35.3g
Fat
16.7g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Canned Chickpeas (82g)

200g Firm Tofu

1/2 cup Cooked Lentils (100g)

1 cup Diced Tomatoes (180g)

1 cup Fresh Spinach (30g)

1/4 cup diced Onion (40g)

1 clove Garlic

1/4 cup Light Coconut Milk (60g)

1 tsp Curry Powder

1 tsp Fresh Ginger (grated)

PREPARATION

  • 1

    Carefully drain and rinse the canned chickpeas and set aside.

  • 2

    Press the tofu lightly with a paper towel and cut into 1-inch cubes.

  • 3

    Heat a non-stick pan over medium heat. Add the diced onion along with a splash of water to prevent sticking, and sauté until softened, about 2-3 minutes.

  • 4

    Add the minced garlic and grated ginger to the pan and sauté for another 1 minute until fragrant.

  • 5

    Stir in the curry powder and let it bloom in the pan for about 30 seconds.

  • 6

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

  • 7

    Fold in the chickpeas, tofu cubes, and cooked lentils. Simmer the mixture for 5-7 minutes to allow the flavors to meld.

  • 8

    Just before finishing, stir in the fresh spinach until wilted.

  • 9

    Taste and adjust seasoning if necessary. Serve hot for a comforting, protein-packed curry bowl.