YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Tomato Curry
Sautéed aromatics and chickpeas simmered in a vibrant tomato gravy, finished with a cooling dollop of protein-rich Greek yogurt for a velvety texture.
INGREDIENTS
0.5 tbsp extra virgin olive oil
0.5 cup yellow onion
1 tsp ginger paste
1 tsp minced garlic
0.75 cup canned chickpeas
7 oz extra firm tofu
0.5 cup tomato puree
1 tsp garam masala
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup non-fat Greek yogurt
2 tbsp fresh cilantro
PREPARATION
Press the extra firm tofu to remove excess moisture, then cut into half-inch cubes.
Heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.
Stir in the ginger paste and minced garlic, cooking for 1 minute until fragrant.
Add the garam masala, turmeric, cumin, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.
Pour in the tomato puree and stir to combine with the aromatics.
Add the rinsed chickpeas and cubed tofu to the skillet, stirring gently to coat every piece in the sauce.
Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld and the tofu to absorb the spices.
Remove from heat and let the curry cool slightly for 2 minutes before folding in the Greek yogurt to create a creamy consistency.
Garnish with freshly chopped cilantro and serve warm.