Name: Creamy Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Chickpeas (canned); 3 oz Firm Tofu; 1/2 cup Nonfat Greek Yogurt; 2 cups Fresh Spinach; 1/2 cup Diced Tomatoes (canned); 1 small Onion; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tsp Olive Oil; 1/2 tsp Ground Cumin; 1/2 tsp Ground Turmeric; Salt & Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Spinach Curry

A vibrant and hearty curry that melds tender chickpeas, crispy tofu, and fresh spinach in a spiced, creamy tomato base accented with a touch of tangy Greek yogurt. Perfect for a fulfilling meal any time of the day.

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NUTRITION

Protein

40.1g

Fat

13.2g

Carbs

71.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (canned)

3 oz Firm Tofu

1/2 cup Nonfat Greek Yogurt

2 cups Fresh Spinach

1/2 cup Diced Tomatoes (canned)

1 small Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Ground Turmeric

Salt & Pepper to taste

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PREPARATION

1
Heat olive oil in a medium saucepan over medium heat.
2
Add the diced onion, minced garlic, and grated ginger; sauté until the onion becomes translucent and fragrant.
3
Stir in ground cumin and turmeric, and toast the spices for about 30 seconds to enhance the flavors.
4
Add the firm tofu (cut into small cubes) and sauté lightly until just browned.
5
Pour in the diced tomatoes and chickpeas, stirring to combine. Allow the mixture to come to a gentle simmer.
6
Reduce the heat and let the curry simmer for 5-7 minutes so the flavors meld together.
7
Stir in the fresh spinach and cook until wilted, about 2 minutes.
8
Remove from heat and gently mix in the nonfat Greek yogurt until the sauce is creamy.
9
Season with salt and pepper to taste and serve warm.