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 chickpeas; 0.5 cup tomato puree; 2 tbsp full-fat coconut milk; 1 tsp olive oil; 0.25 cup yellow onion; 1 tsp fresh ginger; 1 clove garlic; 1 cup baby spinach; 0.5 tsp turmeric powder; 0.5 tsp cumin 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 ginger and turmeric for a comforting, savory finish.

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NUTRITION

Protein

51.5g

Fat

19.7g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

0.5 tsp turmeric powder

0.5 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the 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 and grated fresh ginger, cooking for 1 minute until highly fragrant.
4
Add the cubed chicken breast to the skillet and brown on all sides for approximately 5 minutes.
5
Sprinkle the turmeric, cumin, sea salt, and black pepper over the chicken and stir well to coat the meat in the spices.
6
Pour in the tomato puree and the rinsed chickpeas, bringing the mixture to a gentle simmer.
7
Reduce the heat to low, cover the skillet, and cook for 8-10 minutes until the chicken is cooked through.
8
Stir in the full-fat coconut milk and the baby spinach, stirring just until the spinach is wilted and the sauce is creamy.