Aromatic Chickpea and Tomato Curry Bowl

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

Aromatic Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea and Tomato Curry Bowl

Savor a vibrant bowl bursting with the warming spices of turmeric, cumin, and coriander. Tender chickpeas and lightly sautéed tofu mingle with diced tomatoes in a creamy, aromatic coconut curry base, finished with a cool dollop of Greek yogurt for a refreshing tang.

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NUTRITION

613kcal
Protein
40.7g
Fat
22.1g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1 cup Diced Tomatoes (240g)

1/4 cup Light Coconut Milk (60ml)

1/2 medium Onion, diced (50g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Olive Oil

100g Plain Nonfat Greek Yogurt

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Red Chili Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 2

    Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 3

    Add the turmeric, cumin, coriander, and red chili powder. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Mix in the diced tomatoes and light coconut milk, stirring to combine with the spices.

  • 5

    Gently add the cooked chickpeas and cubed extra-firm tofu. Bring the mixture to a simmer and allow it to cook for 8-10 minutes, letting the flavors meld and the tofu absorb the curry spices.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Spoon the hot curry into a bowl and finish with a generous dollop of plain nonfat Greek yogurt on top.

  • 8

    Serve immediately and enjoy the aromatic flavors with a side of steamed rice or your favorite whole grain if desired.

Aromatic Chickpea and Tomato Curry Bowl

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

Aromatic Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea and Tomato Curry Bowl

Savor a vibrant bowl bursting with the warming spices of turmeric, cumin, and coriander. Tender chickpeas and lightly sautéed tofu mingle with diced tomatoes in a creamy, aromatic coconut curry base, finished with a cool dollop of Greek yogurt for a refreshing tang.

NUTRITION

613kcal
Protein
40.7g
Fat
22.1g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1 cup Diced Tomatoes (240g)

1/4 cup Light Coconut Milk (60ml)

1/2 medium Onion, diced (50g)

2 cloves Garlic, minced (6g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Olive Oil

100g Plain Nonfat Greek Yogurt

1 tsp Turmeric Powder

1 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Red Chili Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Heat olive oil in a saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

  • 2

    Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

  • 3

    Add the turmeric, cumin, coriander, and red chili powder. Toast the spices for about 30 seconds to release their aromas.

  • 4

    Mix in the diced tomatoes and light coconut milk, stirring to combine with the spices.

  • 5

    Gently add the cooked chickpeas and cubed extra-firm tofu. Bring the mixture to a simmer and allow it to cook for 8-10 minutes, letting the flavors meld and the tofu absorb the curry spices.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Spoon the hot curry into a bowl and finish with a generous dollop of plain nonfat Greek yogurt on top.

  • 8

    Serve immediately and enjoy the aromatic flavors with a side of steamed rice or your favorite whole grain if desired.