Spiced Chickpea and Tomato Curry Bowl

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

Spiced Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Tomato Curry Bowl

Savor a vibrant bowl of spiced chickpeas and tomato curry, enriched with soft cubes of tofu and bright notes of onion and garlic. Topped with a soft boiled egg and a cool dollop of tangy Greek yogurt, every spoonful delivers warmth, depth, and a satisfying blend of textures.

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NUTRITION

536kcal
Protein
37.7g
Fat
15.1g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100 grams Firm Tofu

1 cup Chopped Tomatoes (180g)

1/2 cup Onion (80g)

1 Boiled Egg (large, ~50g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

Assorted Spices (1 tsp each of garlic, ginger, cumin, turmeric, chili powder)

1 cup Water or Vegetable Broth (240g)

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PREPARATION

  • 1

    Heat a nonstick pan over medium heat and add the spices (garlic, ginger, cumin, turmeric, and chili powder) to bloom their flavors for about 30 seconds.

  • 2

    Add the chopped onions to the pan and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the chopped tomatoes and cook for another 2 minutes until softened.

  • 4

    Add the chickpeas along with the water or vegetable broth to the pan, stirring well to combine all ingredients.

  • 5

    Gently fold in the firm tofu cubes and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

  • 6

    While the curry simmers, prepare a boiled egg by placing it in boiling water for about 8-10 minutes, then peel and set aside.

  • 7

    Spoon the spiced chickpea mixture into a bowl. Top with the boiled egg, either halved or sliced.

  • 8

    Finish with a dollop of plain nonfat Greek yogurt to add creaminess, and serve warm.

Spiced Chickpea and Tomato Curry Bowl

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

Spiced Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Tomato Curry Bowl

Savor a vibrant bowl of spiced chickpeas and tomato curry, enriched with soft cubes of tofu and bright notes of onion and garlic. Topped with a soft boiled egg and a cool dollop of tangy Greek yogurt, every spoonful delivers warmth, depth, and a satisfying blend of textures.

NUTRITION

536kcal
Protein
37.7g
Fat
15.1g
Carbs
68.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

100 grams Firm Tofu

1 cup Chopped Tomatoes (180g)

1/2 cup Onion (80g)

1 Boiled Egg (large, ~50g)

1/4 cup Plain Nonfat Greek Yogurt (60g)

Assorted Spices (1 tsp each of garlic, ginger, cumin, turmeric, chili powder)

1 cup Water or Vegetable Broth (240g)

PREPARATION

  • 1

    Heat a nonstick pan over medium heat and add the spices (garlic, ginger, cumin, turmeric, and chili powder) to bloom their flavors for about 30 seconds.

  • 2

    Add the chopped onions to the pan and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the chopped tomatoes and cook for another 2 minutes until softened.

  • 4

    Add the chickpeas along with the water or vegetable broth to the pan, stirring well to combine all ingredients.

  • 5

    Gently fold in the firm tofu cubes and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.

  • 6

    While the curry simmers, prepare a boiled egg by placing it in boiling water for about 8-10 minutes, then peel and set aside.

  • 7

    Spoon the spiced chickpea mixture into a bowl. Top with the boiled egg, either halved or sliced.

  • 8

    Finish with a dollop of plain nonfat Greek yogurt to add creaminess, and serve warm.