Creamy Roasted Chickpea Curry Bowl

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

Creamy Roasted Chickpea Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Chickpea Curry Bowl

A vibrant and comforting curry bowl featuring roasted chickpeas and tofu simmered in a luscious, light coconut milk sauce with fresh spinach and a sprinkle of nutty hemp seeds. This bowl delivers a warm burst of spices with a creamy finish, ideal for a satisfying meal any time of day.

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NUTRITION

559kcal
Protein
33.4g
Fat
24.4g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

100g extra firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

2 tbsp hemp seeds

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the drained chickpeas with half of the curry powder, a pinch of salt and pepper, and a drizzle of oil if desired. Roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. In a non-stick skillet, lightly sauté the tofu cubes with a dash of salt and the remaining curry powder until they are golden on all sides.

  • 3

    In a medium saucepan, heat a small amount of oil over medium heat. Sauté minced garlic and grated ginger for about a minute until fragrant.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer. Add the sautéed tofu and stir in fresh spinach, allowing it to wilt into the sauce.

  • 5

    Mix in the roasted chickpeas and adjust seasoning with salt and pepper. Allow the curry to simmer for another 3-5 minutes to meld the flavors.

  • 6

    Serve the curry bowl warm, and top with a sprinkle of hemp seeds for added crunch and extra protein.

Creamy Roasted Chickpea Curry Bowl

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

Creamy Roasted Chickpea Curry Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Chickpea Curry Bowl

A vibrant and comforting curry bowl featuring roasted chickpeas and tofu simmered in a luscious, light coconut milk sauce with fresh spinach and a sprinkle of nutty hemp seeds. This bowl delivers a warm burst of spices with a creamy finish, ideal for a satisfying meal any time of day.

NUTRITION

559kcal
Protein
33.4g
Fat
24.4g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

100g extra firm tofu

1/3 cup light coconut milk

1 cup fresh spinach

2 tbsp hemp seeds

2 cloves garlic

1 tsp fresh ginger

1 tsp curry powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. On a baking sheet, toss the drained chickpeas with half of the curry powder, a pinch of salt and pepper, and a drizzle of oil if desired. Roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. In a non-stick skillet, lightly sauté the tofu cubes with a dash of salt and the remaining curry powder until they are golden on all sides.

  • 3

    In a medium saucepan, heat a small amount of oil over medium heat. Sauté minced garlic and grated ginger for about a minute until fragrant.

  • 4

    Pour in the light coconut milk and bring to a gentle simmer. Add the sautéed tofu and stir in fresh spinach, allowing it to wilt into the sauce.

  • 5

    Mix in the roasted chickpeas and adjust seasoning with salt and pepper. Allow the curry to simmer for another 3-5 minutes to meld the flavors.

  • 6

    Serve the curry bowl warm, and top with a sprinkle of hemp seeds for added crunch and extra protein.