Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 0.33 cup Canned chickpeas; 0.5 cup Tomato puree; 0.25 tsp Coconut oil; 3 tbsp Nutritional yeast; 1 cup Fresh spinach; 0.5 cup Vegetable broth; 1 tsp Curry powder; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tbsp Fresh ginger

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 Vegetable Curry

Sautéed tofu and chickpeas simmered in a fragrant tomato-ginger sauce that feels incredibly velvety and warming on the palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.9g

Fat

16.4g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

0.33 cup Canned chickpeas

0.5 cup Tomato puree

0.25 tsp Coconut oil

3 tbsp Nutritional yeast

1 cup Fresh spinach

0.5 cup Vegetable broth

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
2
Heat coconut oil in a large skillet over medium heat and sauté minced garlic and grated ginger until fragrant.
3
Add the tofu cubes to the skillet and brown for 5-7 minutes until the edges are golden.
4
Stir in the curry powder, ground turmeric, sea salt, and black pepper, coating the tofu evenly.
5
Pour in the tomato puree, vegetable broth, and drained chickpeas, bringing the mixture to a gentle simmer.
6
Lower the heat and stir in the nutritional yeast, allowing the sauce to thicken for 10 minutes.
7
Fold in the fresh spinach and cook just until wilted before serving warm.