Name: Hearty Chickpea and Tomato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Cooked chickpeas; 0.5 cup Tomato puree; 0.75 cup Non-fat Greek yogurt; 1 tbsp Nutritional yeast; 0.25 tsp Extra virgin olive oil; 0.5 cup Yellow onion; 1 tsp Fresh ginger; 1 tsp Garlic; 1 tsp Garam masala; 0.5 tsp Ground cumin; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh baby spinach; 1 tbsp Fresh cilantro

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 Tomato Curry

Sautéed onions and chickpeas simmered in a fragrant tomato-spice gravy, finished with a cooling swirl of creamy Greek yogurt.

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NUTRITION

Protein

39.4g

Fat

6.1g

Carbs

72.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked chickpeas

0.5 cup Tomato puree

0.75 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Extra virgin olive oil

0.5 cup Yellow onion

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Garam masala

0.5 tsp Ground cumin

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Fresh cilantro

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté until it becomes translucent and soft.
3
Stir in the minced garlic and grated fresh ginger, cooking for one minute until highly aromatic.
4
Add the garam masala, ground cumin, ground turmeric, sea salt, and black pepper, stirring to toast the spices.
5
Pour in the tomato puree and cooked chickpeas, stirring well to combine.
6
Stir in the nutritional yeast to add depth and extra protein to the sauce.
7
Simmer the mixture for 10 minutes to allow the flavors to meld and the gravy to thicken.
8
Add the fresh baby spinach and stir until the leaves are just wilted.
9
Serve warm, topped with a cooling swirl of non-fat Greek yogurt and fresh cilantro.