Name: Hearty Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 tbsp olive oil; 1 medium yellow onion; 3 cloves garlic; 1 tbsp fresh ginger; 3 cups cooked chickpeas; 16 oz extra firm tofu; 1 cup tomato puree; 1 tbsp curry powder; 1 tsp ground turmeric; 0.5 tsp sea salt; 0.5 tsp black pepper; 6 cups fresh baby spinach; 1.5 cups non-fat Greek yogurt; 0.5 cup water

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-packed tofu simmered in a fragrant tomato-curry base, finished with vibrant spinach for a silky texture.

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NUTRITION

Protein

161.6g

Fat

48.9g

Carbs

213.3g

SERVINGS

1 serving

INGREDIENTS

1 tbsp olive oil

1 medium yellow onion

3 cloves garlic

1 tbsp fresh ginger

3 cups cooked chickpeas

16 oz extra firm tofu

1 cup tomato puree

1 tbsp curry powder

1 tsp ground turmeric

0.5 tsp sea salt

0.5 tsp black pepper

6 cups fresh baby spinach

1.5 cups non-fat Greek yogurt

0.5 cup water

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.
3
Stir in the curry powder, turmeric, salt, and pepper, toasting the spices for one minute to release their oils.
4
Add the cubed tofu and chickpeas, tossing well to coat them in the aromatic spice mixture.
5
Pour in the tomato puree and water, then bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
6
Fold in the baby spinach in batches until it is completely wilted and bright green.
7
Remove the pot from the heat and stir in the Greek yogurt until the sauce is creamy and well combined before serving.