Name: Creamy Spiced Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.25 cup canned chickpeas; 0.25 cup full-fat coconut milk; 0.5 cup tomato puree; 0.5 tbsp extra virgin olive oil; 1 cup fresh baby spinach; 0.25 cup diced yellow onion; 1 tsp minced garlic; 1 tsp grated ginger; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Sautéed chicken and chickpeas simmered in a velvety spiced tomato and coconut sauce, finished with wilted spinach for a vibrant and comforting meal.

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NUTRITION

Protein

51.4g

Fat

25g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup canned chickpeas

0.25 cup full-fat coconut milk

0.5 cup tomato puree

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.
3
Add the chicken breast, which should be cubed into bite-sized pieces, and sear until golden brown on all sides.
4
Stir in the curry powder, sea salt, and black pepper, ensuring the chicken and aromatics are well coated in the spices.
5
Pour in the tomato puree, full-fat coconut milk, and canned chickpeas, stirring to combine all ingredients into a uniform sauce.
6
Reduce the heat to low and simmer for 8 to 10 minutes until the sauce has thickened and the chicken is fully cooked through.
7
Fold in the fresh baby spinach and stir for 1 minute until just wilted before serving.