Aromatic Chickpea and Tomato Curry Bowl

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

Aromatic Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea and Tomato Curry Bowl

Savor a warm, fragrant bowl of hearty chickpeas and silky tofu simmered in a spiced tomato-coconut curry. This dish features vibrant onion, garlic, and ginger melded with aromatic curry powder and cumin, finished with a burst of fresh spinach for a nutritious, comforting meal.

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NUTRITION

560kcal
Protein
35.1g
Fat
19.0g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Pat the tofu dry and cut it into cubes.

  • 2

    Chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a large pan, heat a splash of water or a minimal amount of your preferred cooking oil over medium heat. Sauté the onions until translucent.

  • 4

    Add garlic, ginger, curry powder, and cumin to the pan; stir for 1 minute until fragrant.

  • 5

    Stir in the tofu cubes and chickpeas, letting them warm through and absorb the spices for about 3-4 minutes.

  • 6

    Pour in the diced tomatoes and light coconut milk. Simmer the mixture on low heat for 8-10 minutes, stirring occasionally.

  • 7

    Fold in the fresh spinach at the end of cooking and allow it to wilt. Season with salt and pepper to taste.

  • 8

    Serve the aromatic curry bowl warm, enjoying the blend of textures and flavors.

Aromatic Chickpea and Tomato Curry Bowl

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

Aromatic Chickpea and Tomato Curry Bowl

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea and Tomato Curry Bowl

Savor a warm, fragrant bowl of hearty chickpeas and silky tofu simmered in a spiced tomato-coconut curry. This dish features vibrant onion, garlic, and ginger melded with aromatic curry powder and cumin, finished with a burst of fresh spinach for a nutritious, comforting meal.

NUTRITION

560kcal
Protein
35.1g
Fat
19.0g
Carbs
66.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Canned Chickpeas

200 grams Firm Tofu

1 cup Diced Tomatoes

1/2 cup Light Coconut Milk

1/2 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

1 cup Fresh Spinach

1 teaspoon Curry Powder

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the canned chickpeas. Pat the tofu dry and cut it into cubes.

  • 2

    Chop the onion, mince the garlic, and grate the ginger.

  • 3

    In a large pan, heat a splash of water or a minimal amount of your preferred cooking oil over medium heat. Sauté the onions until translucent.

  • 4

    Add garlic, ginger, curry powder, and cumin to the pan; stir for 1 minute until fragrant.

  • 5

    Stir in the tofu cubes and chickpeas, letting them warm through and absorb the spices for about 3-4 minutes.

  • 6

    Pour in the diced tomatoes and light coconut milk. Simmer the mixture on low heat for 8-10 minutes, stirring occasionally.

  • 7

    Fold in the fresh spinach at the end of cooking and allow it to wilt. Season with salt and pepper to taste.

  • 8

    Serve the aromatic curry bowl warm, enjoying the blend of textures and flavors.