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

A warming and aromatic curry bowl featuring hearty chickpeas and silky tofu simmered in a spicy tomato and coconut milk sauce, paired with nutrient-packed kale. This dish offers a delightful blend of textures and flavors, with hints of ginger and garlic that elevate every bite.

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NUTRITION

590kcal
Protein
35.9g
Fat
21.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1 cup Diced Tomatoes (180g)

1/4 medium Onion (40g)

2 cloves Garlic (12g)

1 tsp Fresh Ginger (2g)

1 cup chopped Kale (67g)

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Oil (5g)

Spices (Turmeric, Cumin, Salt, Black Pepper)

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PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Stir in the spices (turmeric, cumin, salt, and black pepper) and toast briefly to release their aromas.

  • 4

    Add the diced tomatoes and light coconut milk, stirring well to combine.

  • 5

    Fold in the cooked chickpeas and gently simmer for 5 minutes so the flavors meld.

  • 6

    In a separate pan, lightly pan-fry the cubed tofu until it’s golden on all sides, then incorporate it into the curry.

  • 7

    Stir in chopped kale and allow it to wilt into the sauce.

  • 8

    Adjust seasoning as needed, and serve warm in a 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

A warming and aromatic curry bowl featuring hearty chickpeas and silky tofu simmered in a spicy tomato and coconut milk sauce, paired with nutrient-packed kale. This dish offers a delightful blend of textures and flavors, with hints of ginger and garlic that elevate every bite.

NUTRITION

590kcal
Protein
35.9g
Fat
21.1g
Carbs
71.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

200g Firm Tofu

1 cup Diced Tomatoes (180g)

1/4 medium Onion (40g)

2 cloves Garlic (12g)

1 tsp Fresh Ginger (2g)

1 cup chopped Kale (67g)

1/4 cup Light Coconut Milk (60g)

1 tsp Coconut Oil (5g)

Spices (Turmeric, Cumin, Salt, Black Pepper)

PREPARATION

  • 1

    Heat coconut oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Stir in the spices (turmeric, cumin, salt, and black pepper) and toast briefly to release their aromas.

  • 4

    Add the diced tomatoes and light coconut milk, stirring well to combine.

  • 5

    Fold in the cooked chickpeas and gently simmer for 5 minutes so the flavors meld.

  • 6

    In a separate pan, lightly pan-fry the cubed tofu until it’s golden on all sides, then incorporate it into the curry.

  • 7

    Stir in chopped kale and allow it to wilt into the sauce.

  • 8

    Adjust seasoning as needed, and serve warm in a bowl.