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

Enjoy a hearty and aromatic curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato broth with a hint of coconut, bright green spinach, and infused with warming spices. This dish balances robust flavors and tender textures, making it a satisfying meal any time of day.

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NUTRITION

629kcal
Protein
37.1g
Fat
22.7g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra-Firm Tofu

1 cup Diced Tomatoes (240g)

2 cups Fresh Spinach (60g)

1/3 cup Light Coconut Milk (80g)

1 medium Onion (110g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger. Sauté the onion in the skillet until it softens, then add the garlic, ginger, curry powder, and turmeric. Stir for about a minute until fragrant.

  • 3

    Cube the tofu and add it to the skillet. Sauté gently for 3-4 minutes to allow it to start browning lightly.

  • 4

    Stir in the cooked chickpeas and diced tomatoes. Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 5

    Let the curry simmer for 8-10 minutes, allowing the flavors to meld together. Season with salt and pepper as desired.

  • 6

    In the final 2 minutes, fold in the fresh spinach until it wilts.

  • 7

    Serve the fragrant chickpea and tomato curry bowl warm, and enjoy!

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

Enjoy a hearty and aromatic curry bowl featuring tender chickpeas and silky tofu simmered in a spiced tomato broth with a hint of coconut, bright green spinach, and infused with warming spices. This dish balances robust flavors and tender textures, making it a satisfying meal any time of day.

NUTRITION

629kcal
Protein
37.1g
Fat
22.7g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Extra-Firm Tofu

1 cup Diced Tomatoes (240g)

2 cups Fresh Spinach (60g)

1/3 cup Light Coconut Milk (80g)

1 medium Onion (110g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

1 tsp Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the onion, mince the garlic, and grate the fresh ginger. Sauté the onion in the skillet until it softens, then add the garlic, ginger, curry powder, and turmeric. Stir for about a minute until fragrant.

  • 3

    Cube the tofu and add it to the skillet. Sauté gently for 3-4 minutes to allow it to start browning lightly.

  • 4

    Stir in the cooked chickpeas and diced tomatoes. Pour in the light coconut milk and bring the mixture to a gentle simmer.

  • 5

    Let the curry simmer for 8-10 minutes, allowing the flavors to meld together. Season with salt and pepper as desired.

  • 6

    In the final 2 minutes, fold in the fresh spinach until it wilts.

  • 7

    Serve the fragrant chickpea and tomato curry bowl warm, and enjoy!