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 Shrimp; 0.75 cup Chickpeas; 0.5 cup Tomato puree; 2 tbsp Full-fat coconut milk; 1 tsp Avocado oil; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 tsp Fresh ginger; 1 tsp Curry powder; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh spinach; 1 tbsp Fresh cilantro

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 shrimp and tender chickpeas simmered in a velvety tomato-coconut sauce infused with aromatic spices for a deeply comforting and fragrant meal.

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NUTRITION

Protein

44.9g

Fat

17.6g

Carbs

55.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

0.75 cup Chickpeas

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Avocado oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tbsp Fresh cilantro

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PREPARATION

1
Heat avocado oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté for 3-4 minutes until translucent.
3
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4
Add the curry powder and ground turmeric, stirring for 30 seconds to toast the spices.
5
Pour in the tomato puree and coconut milk, whisking gently to combine.
6
Add the rinsed chickpeas and shrimp to the skillet.
7
Simmer for 5 minutes until the shrimp are pink and the sauce has thickened.
8
Fold in the fresh spinach and cook until just wilted.
9
Season the curry with sea salt and black pepper.
10
Serve warm, garnished with fresh chopped cilantro.