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; 0.75 cup canned chickpeas; 0.5 cup shelled edamame; 2 tbsp nutritional yeast; 0.25 cup light coconut milk; 1 cup fresh spinach; 1 tsp coconut oil; 1 tsp curry powder; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp 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 coconut curry sauce with vibrant spinach and edamame for a satisfyingly creamy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.3g

Fat

23.8g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

0.75 cup canned chickpeas

0.5 cup shelled edamame

2 tbsp nutritional yeast

0.25 cup light coconut milk

1 cup fresh spinach

1 tsp coconut oil

1 tsp curry powder

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat the coconut oil in a large skillet over medium-high heat.
3
Add the tofu cubes to the skillet and sauté for 5-7 minutes until the edges are golden and crisp.
4
Mince the garlic and grate the ginger, then add them to the skillet, stirring for 1 minute until fragrant.
5
Rinse and drain the chickpeas, then add them to the skillet along with the edamame, curry powder, turmeric, sea salt, and black pepper.
6
Pour in the light coconut milk and sprinkle in the nutritional yeast, stirring well to combine all flavors.
7
Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
8
Fold in the fresh spinach and stir until just wilted, then remove from heat and serve immediately.