Creamy Spiced Chickpea and Tomato Curry

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

Creamy Spiced Chickpea and Tomato Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Tomato Curry

Sautéed chicken and chickpeas simmered in a velvety tomato-coconut sauce infused with aromatic ginger and warming spices.

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NUTRITION

516kcal
Protein
46.7g
Fat
22.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Extra virgin olive oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

1 cup Fresh spinach

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 2

    Add the cubed chicken breast and sauté for 5-6 minutes until golden brown and cooked through.

  • 3

    Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.

  • 4

    Pour in the tomato puree and chickpeas, bringing the mixture to a gentle simmer for 5 minutes.

  • 5

    Reduce heat to low and stir in the full-fat coconut milk and fresh spinach until the leaves are wilted.

  • 6

    Season with sea salt and black pepper before serving warm.

Creamy Spiced Chickpea and Tomato Curry

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

Creamy Spiced Chickpea and Tomato Curry

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chickpea and Tomato Curry

Sautéed chicken and chickpeas simmered in a velvety tomato-coconut sauce infused with aromatic ginger and warming spices.

NUTRITION

516kcal
Protein
46.7g
Fat
22.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Extra virgin olive oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

1 cup Fresh spinach

PREPARATION

  • 1

    Heat the extra virgin olive oil in a large skillet over medium-high heat.

  • 2

    Add the cubed chicken breast and sauté for 5-6 minutes until golden brown and cooked through.

  • 3

    Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.

  • 4

    Pour in the tomato puree and chickpeas, bringing the mixture to a gentle simmer for 5 minutes.

  • 5

    Reduce heat to low and stir in the full-fat coconut milk and fresh spinach until the leaves are wilted.

  • 6

    Season with sea salt and black pepper before serving warm.