Silky Paneer and Chickpea Curry with Steamed Broccoli

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

Silky Paneer and Chickpea Curry with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Steamed Broccoli

Savor the vibrant flavors of tender paneer and hearty chickpeas simmered in a spiced tomato-coconut curry, perfectly paired with lightly steamed broccoli. This dish delivers a comforting, aromatic experience with every bite—a delightful vegetarian dinner that brings both creaminess and a gentle kick of warmth.

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NUTRITION

595kcal
Protein
43.9g
Fat
28.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

225g Paneer

75g Chickpeas (canned, drained)

100g Broccoli

100g Tomato Puree

1 small Onion (50g)

2 cloves Garlic

1 tsp Fresh Ginger

50g Light Coconut Milk

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Ground Coriander

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the paneer into 1-inch cubes and set aside.

  • 2

    Rinse the chickpeas under cool water if using canned, then drain and lightly mash a few to help thicken the curry.

  • 3

    Chop the onion finely, mince the garlic, and grate the fresh ginger.

  • 4

    Heat olive oil in a pan over medium heat. Sauté the onion until softened, then add the garlic, ginger, and spices (cumin, turmeric, coriander) and stir for about 1 minute until fragrant.

  • 5

    Add the tomato puree and light coconut milk to the pan, stirring to combine. Let the mixture simmer for 2-3 minutes.

  • 6

    Gently stir in the paneer cubes and chickpeas. Allow the curry to simmer on low heat for about 5-7 minutes, so the flavors meld together.

  • 7

    Season with salt and pepper to taste.

  • 8

    In the meantime, steam the broccoli until just tender, about 4-5 minutes.

  • 9

    Plate the silky paneer and chickpea curry alongside the steamed broccoli and enjoy your balanced, flavorful dinner.

Silky Paneer and Chickpea Curry with Steamed Broccoli

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

Silky Paneer and Chickpea Curry with Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Silky Paneer and Chickpea Curry with Steamed Broccoli

Savor the vibrant flavors of tender paneer and hearty chickpeas simmered in a spiced tomato-coconut curry, perfectly paired with lightly steamed broccoli. This dish delivers a comforting, aromatic experience with every bite—a delightful vegetarian dinner that brings both creaminess and a gentle kick of warmth.

NUTRITION

595kcal
Protein
43.9g
Fat
28.9g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

225g Paneer

75g Chickpeas (canned, drained)

100g Broccoli

100g Tomato Puree

1 small Onion (50g)

2 cloves Garlic

1 tsp Fresh Ginger

50g Light Coconut Milk

1 tsp Olive Oil

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Ground Coriander

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the paneer into 1-inch cubes and set aside.

  • 2

    Rinse the chickpeas under cool water if using canned, then drain and lightly mash a few to help thicken the curry.

  • 3

    Chop the onion finely, mince the garlic, and grate the fresh ginger.

  • 4

    Heat olive oil in a pan over medium heat. Sauté the onion until softened, then add the garlic, ginger, and spices (cumin, turmeric, coriander) and stir for about 1 minute until fragrant.

  • 5

    Add the tomato puree and light coconut milk to the pan, stirring to combine. Let the mixture simmer for 2-3 minutes.

  • 6

    Gently stir in the paneer cubes and chickpeas. Allow the curry to simmer on low heat for about 5-7 minutes, so the flavors meld together.

  • 7

    Season with salt and pepper to taste.

  • 8

    In the meantime, steam the broccoli until just tender, about 4-5 minutes.

  • 9

    Plate the silky paneer and chickpea curry alongside the steamed broccoli and enjoy your balanced, flavorful dinner.