Name: Chickpea and Kale Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu; 0.25 cup cooked chickpeas; 1 cup chopped kale; 0 tbsp full-fat coconut milk; 0.5 cup diced yellow onion; 2 cloves minced garlic; 1 tsp grated fresh ginger; 0.5 cup low-sodium vegetable broth; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chickpea and Kale Coconut Curry

Chickpeas and tofu simmered in a fragrant coconut-turmeric broth with wilted kale for a vibrant and creamy plant-based bowl.

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NUTRITION

Protein

44.7g

Fat

20.3g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.25 cup cooked chickpeas

1 cup chopped kale

0 tbsp full-fat coconut milk

0.5 cup diced yellow onion

2 cloves minced garlic

1 tsp grated fresh ginger

0.5 cup low-sodium vegetable broth

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the tofu to remove excess moisture and cut it into half-inch cubes.
2
Heat a large non-stick skillet over medium heat and dry-sauté the onion until translucent, adding a splash of broth if needed to prevent sticking.
3
Add the garlic, ginger, turmeric, cumin, and coriander, stirring for one minute until the spices are fragrant.
4
Stir in the tofu cubes and chickpeas, coating them thoroughly in the spice mixture.
5
Pour in the remaining vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
6
Add the chopped kale and stir until the leaves are wilted and the sauce has thickened slightly.
7
Season with sea salt and black pepper before serving warm.