Name: 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; 7 oz Extra firm tofu; 0.25 cup Cooked red lentils; 3 tbsp Nutritional yeast; 2 cup Fresh baby spinach; 0.5 cup Tomato puree; 1 tsp Olive oil; 0.25 cup Water; 1 tsp Curry powder; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 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

Chickpea and Spinach Curry

Chickpeas and cubed tofu simmered in a vibrant, spiced tomato and lentil sauce with wilted spinach for a velvety and protein-packed finish.

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NUTRITION

Protein

46.5g

Fat

21.3g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned chickpeas

7 oz Extra firm tofu

0.25 cup Cooked red lentils

3 tbsp Nutritional yeast

2 cup Fresh baby spinach

0.5 cup Tomato puree

1 tsp Olive oil

0.25 cup Water

1 tsp Curry powder

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press tofu to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat olive oil in a large skillet over medium heat.
3
Add tofu cubes and sauté until lightly golden on all sides.
4
Stir in the tomato puree, cooked red lentils, water, curry powder, turmeric, and garlic powder.
5
Add the chickpeas and nutritional yeast, stirring to combine the flavors.
6
Simmer for 5-7 minutes until the sauce thickens slightly.
7
Fold in the fresh baby spinach and cook until just wilted.
8
Season with sea salt and black pepper before serving.