Name: Creamy Coconut Pumpkin Curry Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra Firm Tofu; 0.5 cup Chickpeas (drained); 0.33 cup Cooked Brown Rice; 0.5 cup Shelled Edamame; 0.5 cup Pumpkin Puree; 0.25 cup Light Coconut Milk; 0.25 cup Chopped Yellow Onion; 1 clove Garlic, minced; 1 tsp Curry Powder

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Pumpkin Curry Rice Bowl

Enjoy a vibrant bowl combining hearty extra firm tofu, flavorful chickpeas, and edamame tossed with tender brown rice and a silky coconut pumpkin curry sauce. This dish offers a harmonious mix of textures and a warming, aromatic blend of spices, making it a satisfying meal any time of day.

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NUTRITION

Protein

35.4g

Fat

19g

Carbs

61.2g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

0.5 cup Chickpeas (drained)

0.33 cup Cooked Brown Rice

0.5 cup Shelled Edamame

0.5 cup Pumpkin Puree

0.25 cup Light Coconut Milk

0.25 cup Chopped Yellow Onion

1 clove Garlic, minced

1 tsp Curry Powder

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PREPARATION

1
Press the tofu gently to remove excess moisture and cut it into cubes.
2
In a medium pan, sauté the chopped onion and minced garlic over medium heat until softened.
3
Add the curry powder and stir for about 30 seconds to release its aroma.
4
Stir in the pumpkin puree and light coconut milk, letting the mixture warm and meld the flavors.
5
Gently add the tofu cubes and chickpeas to the pan, ensuring they are well coated with the curry sauce.
6
Allow the mixture to simmer for 5-7 minutes; avoid overcooking the tofu to maintain its texture.
7
In a separate pot, lightly warm the pre-cooked brown rice and shelled edamame.
8
Assemble the bowl by layering the rice and edamame at the base, then topping with the creamy coconut pumpkin curry tofu mixture.
9
Serve warm and enjoy your balanced and flavorful meal.