Aromatic Chickpea Curry with Fresh Herbs

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

Aromatic Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea Curry with Fresh Herbs

Savor a warming bowl of aromatic chickpea curry enriched with creamy light coconut milk, hearty red lentils, and silky tofu. Infused with a blend of ginger, garlic, and curry spices, this vibrant meal is brightened with fresh chopped cilantro and a tang of diced tomatoes, offering layers of texture and warming spice perfect for a nutritious dinner.

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NUTRITION

569kcal
Protein
34.5g
Fat
14.3g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, with salt)

100g Firm Tofu

1/2 cup cooked Red Lentils

1/2 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

A handful of Fresh Cilantro

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light spray of oil.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until the onion softens and becomes translucent.

  • 3

    Stir in the curry powder and cumin, toasting the spices briefly to release their aroma.

  • 4

    Add the diced tomatoes and cook for another 2 minutes.

  • 5

    Gently fold in the chickpeas, tofu (cubed), and cooked red lentils, stirring well to combine the flavors.

  • 6

    Pour in the light coconut milk and allow the mixture to simmer for 5-7 minutes, letting the flavors meld together. Season with salt and pepper to taste.

  • 7

    Finish by stirring in freshly chopped cilantro and serve hot.

Aromatic Chickpea Curry with Fresh Herbs

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

Aromatic Chickpea Curry with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Aromatic Chickpea Curry with Fresh Herbs

Savor a warming bowl of aromatic chickpea curry enriched with creamy light coconut milk, hearty red lentils, and silky tofu. Infused with a blend of ginger, garlic, and curry spices, this vibrant meal is brightened with fresh chopped cilantro and a tang of diced tomatoes, offering layers of texture and warming spice perfect for a nutritious dinner.

NUTRITION

569kcal
Protein
34.5g
Fat
14.3g
Carbs
81.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned, with salt)

100g Firm Tofu

1/2 cup cooked Red Lentils

1/2 medium Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/2 cup Diced Tomatoes

1/4 cup Light Coconut Milk

A handful of Fresh Cilantro

1 tsp Curry Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    Heat a non-stick pan over medium heat and add a splash of water or a light spray of oil.

  • 2

    Sauté the chopped half onion, minced garlic, and grated ginger until the onion softens and becomes translucent.

  • 3

    Stir in the curry powder and cumin, toasting the spices briefly to release their aroma.

  • 4

    Add the diced tomatoes and cook for another 2 minutes.

  • 5

    Gently fold in the chickpeas, tofu (cubed), and cooked red lentils, stirring well to combine the flavors.

  • 6

    Pour in the light coconut milk and allow the mixture to simmer for 5-7 minutes, letting the flavors meld together. Season with salt and pepper to taste.

  • 7

    Finish by stirring in freshly chopped cilantro and serve hot.