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 heartwarming curry bowl featuring tender chickpeas and silky tofu simmered in a fragrant tomato-coconut sauce with aromatic spices. This dish offers a satisfying blend of textures and flavors, perfect for a nourishing lunch or dinner.

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NUTRITION

600kcal
Protein
34.7g
Fat
22.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

200g extra-firm tofu

1 cup diced tomatoes (180g)

1 cup fresh spinach (30g)

1 small red onion (70g)

2 cloves garlic (6g)

1 teaspoon olive oil (5g)

1/4 cup light coconut milk (60g)

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced red onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder, ground cumin, and ground coriander, toasting the spices lightly for about 1 minute.

  • 4

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

  • 5

    Carefully incorporate the drained chickpeas and cubed tofu, ensuring they are well coated with the tomato-spice mixture.

  • 6

    Allow the curry to simmer gently for 8-10 minutes, letting the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the warm curry.

  • 8

    Taste and adjust seasonings if necessary, then serve hot in a 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 heartwarming curry bowl featuring tender chickpeas and silky tofu simmered in a fragrant tomato-coconut sauce with aromatic spices. This dish offers a satisfying blend of textures and flavors, perfect for a nourishing lunch or dinner.

NUTRITION

600kcal
Protein
34.7g
Fat
22.7g
Carbs
68.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

200g extra-firm tofu

1 cup diced tomatoes (180g)

1 cup fresh spinach (30g)

1 small red onion (70g)

2 cloves garlic (6g)

1 teaspoon olive oil (5g)

1/4 cup light coconut milk (60g)

1 teaspoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced red onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

  • 3

    Stir in the curry powder, ground cumin, and ground coriander, toasting the spices lightly for about 1 minute.

  • 4

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

  • 5

    Carefully incorporate the drained chickpeas and cubed tofu, ensuring they are well coated with the tomato-spice mixture.

  • 6

    Allow the curry to simmer gently for 8-10 minutes, letting the flavors meld together.

  • 7

    Just before serving, fold in the fresh spinach and let it wilt in the warm curry.

  • 8

    Taste and adjust seasonings if necessary, then serve hot in a bowl.