Name: Tofu Chickpea Coconut Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 0.5 cup canned chickpeas; 0.25 cup cooked basmati rice; 1 tbsp full-fat coconut milk; 1 tbsp nutritional yeast; 0 tsp avocado oil; 1 cup fresh baby spinach; 1 tbsp yellow curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup low sodium vegetable broth; 1 tsp fresh ginger; 1 clove fresh garlic

Tofu Chickpea Coconut 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

Tofu Chickpea Coconut Curry with Basmati Rice

Simmered tofu and chickpeas are bathed in a fragrant, creamy coconut curry sauce and served over a bed of fluffy basmati rice.

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NUTRITION

Protein

45.2g

Fat

21.5g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

12 oz extra firm tofu

0.5 cup canned chickpeas

0.25 cup cooked basmati rice

1 tbsp full-fat coconut milk

1 tbsp nutritional yeast

0 tsp avocado oil

1 cup fresh baby spinach

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low sodium vegetable broth

1 tsp fresh ginger

1 clove fresh garlic

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Heat avocado oil in a large skillet over medium heat and sear tofu until golden on all sides.
3
Add minced garlic and ginger to the skillet, sautéing for 1 minute until aromatic.
4
Stir in the curry powder, nutritional yeast, salt, and pepper, coating the tofu evenly.
5
Pour in the vegetable broth, coconut milk, and chickpeas, then bring to a gentle simmer.
6
Reduce heat and let the sauce thicken for 5-7 minutes.
7
Fold in the fresh baby spinach until just wilted.
8
Serve the curry warm over the cooked basmati rice.