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

Enjoy a vibrant bowl of spiced chickpea and tomato curry, enlivened with tender chunks of firm tofu, nutrient-rich spinach, and a subtle coconut milk base. Served over fluffy quinoa and finished with a cooling dollop of nonfat Greek yogurt, this dish is an enticing medley of textures and flavors perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

582kcal
Protein
35g
Fat
16.1g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams firm tofu

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 cup cooked quinoa

1/4 cup light coconut milk

1 teaspoon olive oil

1/4 cup nonfat Greek yogurt

2 cloves garlic

1 tsp each cumin, coriander, turmeric, paprika

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Stir in the spices: cumin, coriander, turmeric, and paprika. Toast for 30 seconds to bring out the flavors.

  • 4

    Add the chickpeas and diced tomatoes, stirring well to coat them with the spices.

  • 5

    Pour in the light coconut milk and let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    Cube the firm tofu and add it to the saucepan. Gently stir to combine and let simmer for an additional 3-4 minutes.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 8

    Serve the spiced chickpea and tomato curry over a bed of cooked quinoa.

  • 9

    Top the bowl with a dollop of nonfat Greek yogurt, and season with salt and pepper to taste.

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

Enjoy a vibrant bowl of spiced chickpea and tomato curry, enlivened with tender chunks of firm tofu, nutrient-rich spinach, and a subtle coconut milk base. Served over fluffy quinoa and finished with a cooling dollop of nonfat Greek yogurt, this dish is an enticing medley of textures and flavors perfect for lunch or dinner.

NUTRITION

582kcal
Protein
35g
Fat
16.1g
Carbs
82.6g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

100 grams firm tofu

1/2 cup diced tomatoes

1 cup fresh spinach

1/2 cup cooked quinoa

1/4 cup light coconut milk

1 teaspoon olive oil

1/4 cup nonfat Greek yogurt

2 cloves garlic

1 tsp each cumin, coriander, turmeric, paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Stir in the spices: cumin, coriander, turmeric, and paprika. Toast for 30 seconds to bring out the flavors.

  • 4

    Add the chickpeas and diced tomatoes, stirring well to coat them with the spices.

  • 5

    Pour in the light coconut milk and let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    Cube the firm tofu and add it to the saucepan. Gently stir to combine and let simmer for an additional 3-4 minutes.

  • 7

    Fold in the fresh spinach and allow it to wilt into the curry.

  • 8

    Serve the spiced chickpea and tomato curry over a bed of cooked quinoa.

  • 9

    Top the bowl with a dollop of nonfat Greek yogurt, and season with salt and pepper to taste.