Hearty Chickpea and Vegetable Curry

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

Hearty Chickpea and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Vegetable Curry

Enjoy a vibrant bowl of hearty chickpea and vegetable curry bursting with warm spices, tender cubes of firm tofu, and fresh garden vegetables. This comforting dish brings together the creaminess of light coconut milk with a medley of chickpeas, tofu, green peas, and leafy spinach, creating a satisfying, flavorful meal perfect for any time of day.

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NUTRITION

577kcal
Protein
36.9g
Fat
18g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

1/2 cup Green Peas

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

2 tbsp Light Coconut Milk

1/2 tsp Olive Oil

1 tsp Curry Powder

Pinch of Salt

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PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Finely chop the onion, garlic, red bell pepper, and dice the tomatoes if not pre-diced.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 4

    Add the red bell pepper and stir for about 2 minutes. Stir in the curry powder to toast the spices slightly.

  • 5

    Mix in the chickpeas and tofu cubes, coating them with the spices. Add the diced tomatoes and green peas.

  • 6

    Pour in the light coconut milk and add a splash of water if a thinner consistency is desired. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for about 8-10 minutes to meld the flavors. In the last 2 minutes, stir in the spinach and let it wilt.

  • 8

    Season with a pinch of salt, taste, and adjust seasonings if necessary. Serve hot for a nourishing meal.

Hearty Chickpea and Vegetable Curry

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

Hearty Chickpea and Vegetable Curry

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Vegetable Curry

Enjoy a vibrant bowl of hearty chickpea and vegetable curry bursting with warm spices, tender cubes of firm tofu, and fresh garden vegetables. This comforting dish brings together the creaminess of light coconut milk with a medley of chickpeas, tofu, green peas, and leafy spinach, creating a satisfying, flavorful meal perfect for any time of day.

NUTRITION

577kcal
Protein
36.9g
Fat
18g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas

150 grams Firm Tofu

1/2 cup Green Peas

1/2 cup Diced Tomatoes

1 cup Spinach

1/2 medium Red Bell Pepper

1/4 medium Onion

1 clove Garlic

2 tbsp Light Coconut Milk

1/2 tsp Olive Oil

1 tsp Curry Powder

Pinch of Salt

PREPARATION

  • 1

    Rinse and drain the chickpeas if using canned, and cut the tofu into 1-inch cubes.

  • 2

    Finely chop the onion, garlic, red bell pepper, and dice the tomatoes if not pre-diced.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

  • 4

    Add the red bell pepper and stir for about 2 minutes. Stir in the curry powder to toast the spices slightly.

  • 5

    Mix in the chickpeas and tofu cubes, coating them with the spices. Add the diced tomatoes and green peas.

  • 6

    Pour in the light coconut milk and add a splash of water if a thinner consistency is desired. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to simmer for about 8-10 minutes to meld the flavors. In the last 2 minutes, stir in the spinach and let it wilt.

  • 8

    Season with a pinch of salt, taste, and adjust seasonings if necessary. Serve hot for a nourishing meal.