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 vibrant and aromatic curry bowl featuring marinated tofu, hearty chickpeas, lentils, tender spinach, and a medley of tomatoes simmered in light coconut milk with warming spices. This dish delivers a comforting balance of flavor, texture, and a nourishing protein boost, making it a perfect meal for any time of the day.

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NUTRITION

540kcal
Protein
33.6g
Fat
13.7g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra Firm Tofu

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

1 cup Diced Tomatoes

1 cup Spinach

1/2 cup cooked Quinoa

1/4 cup Light Coconut Milk

1 tsp Curry Powder

2 cloves Garlic (minced)

1 tsp Fresh Ginger (grated)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and then cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium heat and add tofu, cooking until lightly browned on all sides. Set aside.

  • 3

    In the same skillet, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 4

    Stir in the curry powder, then add the diced tomatoes, chickpeas, and lentils. Let the mixture simmer for 5 minutes.

  • 5

    Pour in the light coconut milk, season with salt and pepper, and continue to simmer for an additional 3-4 minutes, allowing flavors to meld.

  • 6

    Fold in the spinach and add the browned tofu, cooking briefly until the spinach wilts.

  • 7

    Serve the curry over a bed of cooked quinoa. Enjoy your warm, nutrient-packed bowl!

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 vibrant and aromatic curry bowl featuring marinated tofu, hearty chickpeas, lentils, tender spinach, and a medley of tomatoes simmered in light coconut milk with warming spices. This dish delivers a comforting balance of flavor, texture, and a nourishing protein boost, making it a perfect meal for any time of the day.

NUTRITION

540kcal
Protein
33.6g
Fat
13.7g
Carbs
77.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra Firm Tofu

1/2 cup cooked Chickpeas

1/2 cup cooked Lentils

1 cup Diced Tomatoes

1 cup Spinach

1/2 cup cooked Quinoa

1/4 cup Light Coconut Milk

1 tsp Curry Powder

2 cloves Garlic (minced)

1 tsp Fresh Ginger (grated)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water and then cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium heat and add tofu, cooking until lightly browned on all sides. Set aside.

  • 3

    In the same skillet, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

  • 4

    Stir in the curry powder, then add the diced tomatoes, chickpeas, and lentils. Let the mixture simmer for 5 minutes.

  • 5

    Pour in the light coconut milk, season with salt and pepper, and continue to simmer for an additional 3-4 minutes, allowing flavors to meld.

  • 6

    Fold in the spinach and add the browned tofu, cooking briefly until the spinach wilts.

  • 7

    Serve the curry over a bed of cooked quinoa. Enjoy your warm, nutrient-packed bowl!