Name: Quick Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 tbsp Olive oil; 0.5 cup Chickpeas; 0.25 cup Shelled edamame; 2 cups Fresh baby spinach; 1 tbsp Light coconut milk; 0.5 cup Nonfat Greek yogurt; 1 tbsp Nutritional yeast; 1 tsp Curry powder; 0.5 tsp Ground turmeric; 1 clove Garlic; 1 tsp Fresh ginger; 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

Quick Chickpea and Spinach Curry

Sautéed chickpeas and edamame simmered in a creamy, fragrant coconut curry sauce with wilted spinach for a vibrant and nourishing lunch.

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NUTRITION

Protein

41.1g

Fat

9.8g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

0.25 tbsp Olive oil

0.5 cup Chickpeas

0.25 cup Shelled edamame

2 cups Fresh baby spinach

1 tbsp Light coconut milk

0.5 cup Nonfat Greek yogurt

1 tbsp Nutritional yeast

1 tsp Curry powder

0.5 tsp Ground turmeric

1 clove Garlic

1 tsp Fresh ginger

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 minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant.
3
Stir in the chickpeas, edamame, curry powder, and turmeric, tossing well to coat the legumes in the spices.
4
Pour in the light coconut milk and sprinkle in the nutritional yeast, then simmer for 5 minutes to allow the flavors to meld.
5
Fold in the fresh baby spinach and cook for 1-2 minutes until the leaves are just wilted.
6
Season the curry with sea salt and black pepper to taste.
7
Remove the skillet from the heat and stir in the nonfat Greek yogurt to create a thick, creamy sauce before serving warm.