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 chickpea and tomato curry bowl that brings together hearty chickpeas and silky tofu in a rich, spiced tomato and coconut sauce. Bursting with flavors from ginger, garlic, and curry spices, this dish is finished off with a handful of fresh spinach for an added layer of texture and nutrients.

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NUTRITION

580kcal
Protein
35.0g
Fat
22.4g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Extra-Firm Tofu

1 cup Diced Tomatoes

1 cup raw Spinach

1/2 medium Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Pepper, to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

  • 3

    Add the curry powder and cumin to the skillet, stirring for about 30 seconds to bloom the spices.

  • 4

    Stir in the cubed tofu and cook for 3-4 minutes until lightly browned on all sides.

  • 5

    Add the cooked chickpeas and diced tomatoes to the pan. Pour in the light coconut milk and season with salt and pepper.

  • 6

    Let the mixture simmer for about 8-10 minutes so the flavors meld together.

  • 7

    Gently fold in the raw spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your fragrant chickpea and tomato curry 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 chickpea and tomato curry bowl that brings together hearty chickpeas and silky tofu in a rich, spiced tomato and coconut sauce. Bursting with flavors from ginger, garlic, and curry spices, this dish is finished off with a handful of fresh spinach for an added layer of texture and nutrients.

NUTRITION

580kcal
Protein
35.0g
Fat
22.4g
Carbs
67.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

200g Extra-Firm Tofu

1 cup Diced Tomatoes

1 cup raw Spinach

1/2 medium Onion, diced

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1/4 cup Light Coconut Milk

1 tsp Olive Oil

1 tsp Curry Powder

1/2 tsp Ground Cumin

Salt and Pepper, to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

  • 3

    Add the curry powder and cumin to the skillet, stirring for about 30 seconds to bloom the spices.

  • 4

    Stir in the cubed tofu and cook for 3-4 minutes until lightly browned on all sides.

  • 5

    Add the cooked chickpeas and diced tomatoes to the pan. Pour in the light coconut milk and season with salt and pepper.

  • 6

    Let the mixture simmer for about 8-10 minutes so the flavors meld together.

  • 7

    Gently fold in the raw spinach and cook until just wilted, about 1-2 minutes.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your fragrant chickpea and tomato curry bowl.