Name: Chickpea and Spinach Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup Chickpeas; 0.5 cup Non-fat Greek yogurt; 3 tbsp Nutritional yeast; 0.25 cup Cooked basmati rice; 1 cup Fresh spinach; 0.5 cup Tomato puree; 0.25 cup Yellow onion; 1 tsp Olive oil; 1 clove Garlic; 0.5 tsp Ground turmeric; 0.5 tsp Ground cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Chickpea and Spinach Curry with Basmati Rice

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 with Basmati Rice

Sautéed chickpeas and fresh spinach simmered in a fragrant tomato-turmeric sauce, served over fluffy basmati rice with a creamy yogurt dollop.

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NUTRITION

Protein

38.8g

Fat

10.7g

Carbs

87.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Chickpeas

0.5 cup Non-fat Greek yogurt

3 tbsp Nutritional yeast

0.25 cup Cooked basmati rice

1 cup Fresh spinach

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Olive oil

1 clove Garlic

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

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 and sauté the diced onion and minced garlic until they become soft and translucent.
2
Stir in the ground turmeric, cumin, sea salt, and black pepper, allowing the spices to toast and become fragrant for about one minute.
3
Add the rinsed chickpeas, tomato puree, and nutritional yeast to the skillet, stirring well to ensure the chickpeas are evenly coated.
4
Reduce the heat to low and simmer the mixture for 10 minutes, allowing the sauce to thicken and the flavors to fully integrate.
5
Fold in the fresh spinach leaves and cook for 2 minutes until the greens are just wilted but still vibrant.
6
Place the cooked basmati rice in a bowl, top with the chickpea curry, and finish with a dollop of Greek yogurt for a creamy finish.