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 Chicken breast; 0.25 cup Cooked chickpeas; 0.5 cup Tomato puree; 2 tbsp Full-fat coconut milk; 0.5 tbsp Extra virgin olive oil; 0.5 cup Fresh baby spinach; 0.25 cup Diced yellow onion; 1 tsp Minced garlic; 1 tsp Minced 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 tomato-coconut sauce infused with aromatic spices for a comforting, savory finish.

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NUTRITION

Protein

51.5g

Fat

21.1g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked chickpeas

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tbsp Extra virgin olive oil

0.5 cup Fresh baby spinach

0.25 cup Diced yellow onion

1 tsp Minced garlic

1 tsp Minced 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 and sauté for 3-4 minutes until translucent and soft.
3
Stir in the minced garlic, minced ginger, and cubed chicken breast, cooking until the chicken is lightly browned on all sides.
4
Sprinkle the curry powder, sea salt, and black pepper over the mixture and stir for 1 minute to toast the spices.
5
Pour in the tomato puree and cooked chickpeas, stirring well to combine all ingredients.
6
Reduce the heat to low and stir in the full-fat coconut milk, allowing the curry to simmer for 5-7 minutes until the sauce has thickened.
7
Fold in the fresh baby spinach and stir until just wilted before removing from the heat and serving.