Name: Creamy Spiced Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 0.25 cup dry red lentils; 0.5 cup tomato puree; 0.75 cup non-fat Greek yogurt; 1 cup baby spinach; 0.5 tbsp extra virgin olive oil; 0.25 medium yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp curry powder; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 cup water

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Tomato Curry

Aromatic red lentils and chickpeas simmered in a velvety tomato-ginger sauce, finished with a cooling dollop of Greek yogurt for a rich and satisfying texture.

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NUTRITION

Protein

41.0g

Fat

11.3g

Carbs

80.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

0.25 cup dry red lentils

0.5 cup tomato puree

0.75 cup non-fat Greek yogurt

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 medium yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup water

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent.
2
Add the minced garlic and grated fresh ginger, stirring for one minute until fragrant.
3
Stir in the curry powder, turmeric, sea salt, and black pepper to toast the spices briefly.
4
Add the dry red lentils, water, and tomato puree to the skillet, then bring to a gentle simmer.
5
Cover and cook for 12 to 15 minutes, or until the lentils are tender and have absorbed most of the liquid.
6
Stir in the rinsed chickpeas and baby spinach, cooking for 2 minutes until the spinach is wilted.
7
Remove the skillet from the heat and gently fold in the non-fat Greek yogurt until the sauce is creamy and well combined before serving.