Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 1 cup Canned chickpeas; 3 tbsp Nutritional yeast; 0.25 cup Light coconut milk; 1 cup Fresh spinach; 0.5 cup Diced tomatoes; 0.25 cup Yellow onion; 1 tsp Avocado oil; 1 tbsp Red curry paste; 0.5 tsp Ground turmeric; 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

Hearty Chickpea and Vegetable Curry

Sautéed firm tofu and chickpeas simmered in a fragrant coconut curry sauce with vibrant spinach and aromatic spices.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39g

Fat

21.2g

Carbs

59.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

1 cup Canned chickpeas

3 tbsp Nutritional yeast

0.25 cup Light coconut milk

1 cup Fresh spinach

0.5 cup Diced tomatoes

0.25 cup Yellow onion

1 tsp Avocado oil

1 tbsp Red curry paste

0.5 tsp Ground turmeric

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
Press the firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.
2
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion until translucent.
3
Add the minced garlic, grated ginger, and red curry paste to the skillet, stirring for one minute until fragrant.
4
Toss in the tofu cubes and drained chickpeas, browning them slightly for three to four minutes.
5
Stir in the diced tomatoes, light coconut milk, nutritional yeast, turmeric, sea salt, and black pepper.
6
Lower the heat and let the curry simmer for ten minutes to allow the flavors to meld and the sauce to thicken.
7
Fold in the fresh spinach and stir until just wilted before serving warm.