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 vibrant and aromatic curry bowl featuring hearty chickpeas and tender cubes of extra firm tofu simmered in a spiced tomato sauce. Finished with fresh spinach and a sprinkle of nutty hemp seeds, this dish offers layers of flavor and a satisfying texture perfect for a nourishing meal.

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NUTRITION

581kcal
Protein
37.5g
Fat
22.2g
Carbs
68.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Extra Firm Tofu, cubed

1 cup Diced Tomatoes

1 cup Baby Spinach

1/2 medium Yellow Onion, chopped

1 Garlic Clove, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Coconut Oil

1 tablespoon Hemp Seeds

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

1 teaspoon Ground Coriander

1 teaspoon Garam Masala

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

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

  • 4

    Add the ground cumin, turmeric, coriander, and garam masala to the pan, stirring briefly to toast the spices.

  • 5

    Mix in the cooked chickpeas and gently fold in the cubed tofu. Let the spices coat the ingredients for about 1-2 minutes.

  • 6

    Pour in the diced tomatoes with their juices and allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 7

    Stir in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Remove from heat and transfer the curry bowl to serving dishes. Sprinkle the hemp seeds on top before serving.

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 vibrant and aromatic curry bowl featuring hearty chickpeas and tender cubes of extra firm tofu simmered in a spiced tomato sauce. Finished with fresh spinach and a sprinkle of nutty hemp seeds, this dish offers layers of flavor and a satisfying texture perfect for a nourishing meal.

NUTRITION

581kcal
Protein
37.5g
Fat
22.2g
Carbs
68.0g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Extra Firm Tofu, cubed

1 cup Diced Tomatoes

1 cup Baby Spinach

1/2 medium Yellow Onion, chopped

1 Garlic Clove, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Coconut Oil

1 tablespoon Hemp Seeds

1 teaspoon Ground Cumin

1 teaspoon Ground Turmeric

1 teaspoon Ground Coriander

1 teaspoon Garam Masala

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

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

  • 4

    Add the ground cumin, turmeric, coriander, and garam masala to the pan, stirring briefly to toast the spices.

  • 5

    Mix in the cooked chickpeas and gently fold in the cubed tofu. Let the spices coat the ingredients for about 1-2 minutes.

  • 6

    Pour in the diced tomatoes with their juices and allow the mixture to simmer for 5-7 minutes so the flavors meld.

  • 7

    Stir in the baby spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Remove from heat and transfer the curry bowl to serving dishes. Sprinkle the hemp seeds on top before serving.