Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 6 oz extra firm tofu; 1 cup frozen green peas; 2 tbsp nutritional yeast; 1 cup baby spinach; 0.5 cup lite coconut milk; 0.25 cup yellow onion; 1 tsp garlic; 1 tsp ginger; 1 tbsp curry powder; 0.5 tsp ground turmeric; 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

Hearty Chickpea and Vegetable Curry

Pan-seared tofu and chickpeas simmered in a fragrant, golden curry sauce with sweet peas and wilted spinach for a protein-packed plant-based bowl.

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NUTRITION

Protein

43.8g

Fat

16.9g

Carbs

71.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup canned chickpeas

6 oz extra firm tofu

1 cup frozen green peas

2 tbsp nutritional yeast

1 cup baby spinach

0.5 cup lite coconut milk

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tbsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the extra-firm tofu to remove excess moisture then cut into half-inch cubes.
2
Heat a large non-stick skillet over medium heat and sauté the onion, garlic, and ginger until fragrant.
3
Add the tofu cubes to the skillet and cook for 5 minutes until the edges are lightly browned.
4
Stir in the curry powder, turmeric, sea salt, and black pepper to coat the tofu and aromatics.
5
Pour in the lite coconut milk, chickpeas, and frozen green peas, then bring to a gentle simmer for 10 minutes.
6
Fold in the nutritional yeast and baby spinach, stirring until the greens are wilted and the sauce has thickened.