Name: Chickpea and Spinach Curry with Basmati
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas; 0.5 cup non-fat Greek yogurt; 3 tbsp nutritional yeast; 0.25 cup dry basmati rice; 2 cup fresh spinach; 0.5 cup tomato puree; 0 tsp olive oil; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 tsp fresh ginger

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Spinach Curry with Basmati

Aromatic chickpeas and vibrant spinach simmered in a spiced tomato sauce, served over fluffy basmati rice with a creamy dollop of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

5.7g

Carbs

96.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

0.25 cup dry basmati rice

2 cup fresh spinach

0.5 cup tomato puree

0 tsp olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse the basmati rice under cold water and cook in 0.5 cup of water until fluffy and tender.
2
Heat olive oil in a large skillet over medium heat and sauté minced garlic and grated ginger until fragrant.
3
Stir in the curry powder, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.
4
Pour in the tomato puree and cooked chickpeas, simmering for 5 minutes to allow the flavors to meld.
5
Fold in the fresh spinach and nutritional yeast, stirring until the greens are wilted and the sauce is thickened.
6
Serve the warm chickpea curry over the basmati rice and top with a generous dollop of Greek yogurt.