Name: Hearty Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Canned chickpeas; 6 oz Extra firm tofu; 3 tbsp Nutritional yeast; 2 cup Baby spinach; 0.5 cup Tomato puree; 0.5 cup Vegetable broth; 0.25 tsp Olive oil; 0.25 cup Yellow onion; 1 clove Garlic; 1 tsp Fresh ginger; 1 tsp 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 Spinach Curry

Sautéed aromatics and protein-rich tofu simmered with chickpeas in a fragrant tomato-turmeric sauce, finished with tender spinach for a vibrant and earthy meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.9g

Fat

19.0g

Carbs

57.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned chickpeas

6 oz Extra firm tofu

3 tbsp Nutritional yeast

2 cup Baby spinach

0.5 cup Tomato puree

0.5 cup Vegetable broth

0.25 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat olive oil in a large skillet over medium heat and sauté the onion, garlic, and ginger until fragrant.
3
Stir in the curry powder and turmeric, cooking for 1 minute to bloom the spices and release their oils.
4
Add the tofu cubes to the skillet and cook for 3-4 minutes until slightly golden on the edges.
5
Pour in the tomato puree, vegetable broth, and chickpeas, stirring well to combine all ingredients.
6
Simmer the mixture for 10 minutes, then stir in the nutritional yeast to thicken the sauce and add depth.
7
Fold in the baby spinach until just wilted and season with sea salt and black pepper before serving.