Fragrant Chickpea Curry with Fresh Herbs

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

Fragrant Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fragrant Chickpea Curry with Fresh Herbs

Savor the aromatic blend of tender chickpeas and silken tofu simmered in a lightly spiced, coconut-infused tomato sauce. Fresh coriander and mint lend a burst of brightness to this hearty curry—a warming dish perfect for any meal of the day that delights the palate with every spoonful.

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NUTRITION

585kcal
Protein
34.4g
Fat
21.4g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

170g Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Diced Tomatoes (240g)

1/2 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 inch Fresh Ginger (5g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Coriander (8g)

2 tbsp Fresh Mint (8g)

1 tsp Ground Cumin (2.3g)

1 tsp Ground Turmeric (2.2g)

1 tsp Ground Coriander (2g)

0.5 tsp Chili Powder (1.5g)

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PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated fresh ginger to the pan, stirring for an additional 1-2 minutes until fragrant.

  • 4

    Stir in the ground cumin, turmeric, ground coriander, and chili powder, allowing the spices to bloom for about 30 seconds.

  • 5

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

  • 6

    Gently fold in the chickpeas and tofu cubes, ensuring they are well coated with the sauce. Let the curry simmer for 7-10 minutes to develop flavor.

  • 7

    Just before serving, stir in the chopped fresh coriander and mint for a burst of freshness.

  • 8

    Taste and adjust salt or additional spices as needed. Serve warm.

Fragrant Chickpea Curry with Fresh Herbs

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

Fragrant Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Fragrant Chickpea Curry with Fresh Herbs

Savor the aromatic blend of tender chickpeas and silken tofu simmered in a lightly spiced, coconut-infused tomato sauce. Fresh coriander and mint lend a burst of brightness to this hearty curry—a warming dish perfect for any meal of the day that delights the palate with every spoonful.

NUTRITION

585kcal
Protein
34.4g
Fat
21.4g
Carbs
71.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas (240g)

170g Extra Firm Tofu

1/4 cup Light Coconut Milk (60g)

1 cup Diced Tomatoes (240g)

1/2 medium Yellow Onion (50g)

2 cloves Garlic (6g)

1 inch Fresh Ginger (5g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Coriander (8g)

2 tbsp Fresh Mint (8g)

1 tsp Ground Cumin (2.3g)

1 tsp Ground Turmeric (2.2g)

1 tsp Ground Coriander (2g)

0.5 tsp Chili Powder (1.5g)

PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 3

    Add minced garlic and grated fresh ginger to the pan, stirring for an additional 1-2 minutes until fragrant.

  • 4

    Stir in the ground cumin, turmeric, ground coriander, and chili powder, allowing the spices to bloom for about 30 seconds.

  • 5

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

  • 6

    Gently fold in the chickpeas and tofu cubes, ensuring they are well coated with the sauce. Let the curry simmer for 7-10 minutes to develop flavor.

  • 7

    Just before serving, stir in the chopped fresh coriander and mint for a burst of freshness.

  • 8

    Taste and adjust salt or additional spices as needed. Serve warm.