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 spiced tomato sauce, finished with a cooling dollop of Greek yogurt for a rich, savory finish.

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NUTRITION

489kcal
Protein
52.9g
Fat
12.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Tomato puree

0.25 cup Greek yogurt

0.5 cup Yellow onion

1 tsp Avocado oil

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Turmeric

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the diced yellow onion and sauté until translucent, about 5 minutes.

  • 4

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

  • 5

    Add the turmeric, cumin, coriander, and garam masala, stirring constantly for 30 seconds to toast the spices.

  • 6

    Pour in the tomato puree and chickpeas, then return the chicken to the pan.

  • 7

    Reduce heat to low and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

  • 8

    Stir in the baby spinach until just wilted.

  • 9

    Remove from heat and fold in the Greek yogurt until the sauce is creamy and well combined.

  • 10

    Serve warm in a bowl.

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 spiced tomato sauce, finished with a cooling dollop of Greek yogurt for a rich, savory finish.

NUTRITION

489kcal
Protein
52.9g
Fat
12.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Tomato puree

0.25 cup Greek yogurt

0.5 cup Yellow onion

1 tsp Avocado oil

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Turmeric

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 2

    Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the diced yellow onion and sauté until translucent, about 5 minutes.

  • 4

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

  • 5

    Add the turmeric, cumin, coriander, and garam masala, stirring constantly for 30 seconds to toast the spices.

  • 6

    Pour in the tomato puree and chickpeas, then return the chicken to the pan.

  • 7

    Reduce heat to low and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

  • 8

    Stir in the baby spinach until just wilted.

  • 9

    Remove from heat and fold in the Greek yogurt until the sauce is creamy and well combined.

  • 10

    Serve warm in a bowl.