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 comforting curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato and coconut milk sauce. This dish offers a burst of warmth from ginger and garlic, balanced by the freshness of spinach and a touch of coconut cream, making it a satisfying meal any time of day.

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NUTRITION

587kcal
Protein
35.7g
Fat
22.1g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1 cup Chopped Tomatoes (180g)

1 cup Spinach (30g)

1/2 medium Onion (55g)

1 Garlic Clove

1 tsp Fresh Ginger (grated)

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/4 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat.

  • 2

    Add finely chopped onion, garlic, and grated ginger; sauté until the onion is translucent.

  • 3

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

  • 4

    Add the drained chickpeas and diced tofu to the pan, gently stirring to coat them with the spice mixture.

  • 5

    Mix in the chopped tomatoes and light coconut milk, then let simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the spinach and cook until just wilted; season with salt and pepper to taste.

  • 7

    Serve hot in a bowl, enjoying the aromatic blend of spices and creamy textures.

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 comforting curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato and coconut milk sauce. This dish offers a burst of warmth from ginger and garlic, balanced by the freshness of spinach and a touch of coconut cream, making it a satisfying meal any time of day.

NUTRITION

587kcal
Protein
35.7g
Fat
22.1g
Carbs
68.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Firm Tofu

1 cup Chopped Tomatoes (180g)

1 cup Spinach (30g)

1/2 medium Onion (55g)

1 Garlic Clove

1 tsp Fresh Ginger (grated)

1/4 cup Light Coconut Milk (60g)

1 tsp Olive Oil

1/2 tsp Turmeric Powder

1/2 tsp Cumin Powder

1/4 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pan over medium heat.

  • 2

    Add finely chopped onion, garlic, and grated ginger; sauté until the onion is translucent.

  • 3

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

  • 4

    Add the drained chickpeas and diced tofu to the pan, gently stirring to coat them with the spice mixture.

  • 5

    Mix in the chopped tomatoes and light coconut milk, then let simmer for 5-7 minutes so the flavors meld together.

  • 6

    Fold in the spinach and cook until just wilted; season with salt and pepper to taste.

  • 7

    Serve hot in a bowl, enjoying the aromatic blend of spices and creamy textures.