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 the aromatic blend of spices in this hearty chickpea and tomato curry bowl. With tender chickpeas, silky tofu, and a burst of fresh tomatoes and spinach, this dish offers a vibrant mix of textures and flavors, perfectly warming any meal time.

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NUTRITION

616kcal
Protein
36.7g
Fat
26.6g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas

226 grams Firm Tofu

1 cup Diced Tomatoes

0.33 cup Light Coconut Milk

1 cup Spinach

1 teaspoon Olive Oil

1 medium Onion

2 Garlic Cloves

1 teaspoon Ginger

1 teaspoon Curry Powder

1 teaspoon Cumin Powder

1 teaspoon Turmeric

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly with paper towel and cut into cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Sauté chopped onion until translucent, then add minced garlic and ginger.

  • 3

    Stir in curry powder, cumin, and turmeric to toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and gently sauté for 3-4 minutes to let them absorb the spices.

  • 5

    Mix in the chickpeas and diced tomatoes, allowing the flavors to meld for 2 minutes.

  • 6

    Pour in the light coconut milk and add the spinach. Stir and let the curry simmer for another 5 minutes until heated through and the spinach is wilted.

  • 7

    Taste and adjust seasoning as needed. Serve warm 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

Savor the aromatic blend of spices in this hearty chickpea and tomato curry bowl. With tender chickpeas, silky tofu, and a burst of fresh tomatoes and spinach, this dish offers a vibrant mix of textures and flavors, perfectly warming any meal time.

NUTRITION

616kcal
Protein
36.7g
Fat
26.6g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas

226 grams Firm Tofu

1 cup Diced Tomatoes

0.33 cup Light Coconut Milk

1 cup Spinach

1 teaspoon Olive Oil

1 medium Onion

2 Garlic Cloves

1 teaspoon Ginger

1 teaspoon Curry Powder

1 teaspoon Cumin Powder

1 teaspoon Turmeric

PREPARATION

  • 1

    Drain and rinse the chickpeas. Press the tofu lightly with paper towel and cut into cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Sauté chopped onion until translucent, then add minced garlic and ginger.

  • 3

    Stir in curry powder, cumin, and turmeric to toast the spices for about 30 seconds.

  • 4

    Add the tofu cubes and gently sauté for 3-4 minutes to let them absorb the spices.

  • 5

    Mix in the chickpeas and diced tomatoes, allowing the flavors to meld for 2 minutes.

  • 6

    Pour in the light coconut milk and add the spinach. Stir and let the curry simmer for another 5 minutes until heated through and the spinach is wilted.

  • 7

    Taste and adjust seasoning as needed. Serve warm in a bowl.