Name: Chickpea and Vegetable Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 125 g chickpeas; 0.75 cup frozen peas; 4 tbsp nutritional yeast; 0.25 cup cooked basmati rice; 2 cup fresh spinach; 0.5 medium yellow onion; 0.25 tsp olive oil; 2 clove garlic; 1 tsp fresh ginger; 1 tbsp curry powder; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 cup vegetable stock

Chickpea and Vegetable 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

Chickpea and Vegetable Curry with Basmati Rice

Aromatic chickpeas and sweet peas simmered in a fragrant curry sauce, served over fluffy basmati rice for a vibrant and satisfying plant-based meal.

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NUTRITION

Protein

32.7g

Fat

7.5g

Carbs

86.0g

SERVINGS

1 serving

INGREDIENTS

125 g chickpeas

0.75 cup frozen peas

4 tbsp nutritional yeast

0.25 cup cooked basmati rice

2 cup fresh spinach

0.5 medium yellow onion

0.25 tsp olive oil

2 clove garlic

1 tsp fresh ginger

1 tbsp curry powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup vegetable stock

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PREPARATION

1
Cook the basmati rice according to package instructions and set aside.
2
Heat the olive oil in a large non-stick pan over medium heat and sauté the diced onion until softened.
3
Add the minced garlic, grated ginger, and curry powder, stirring for one minute until the spices become fragrant.
4
Pour in the vegetable stock, chickpeas, and frozen peas, bringing the mixture to a gentle simmer for 8 minutes.
5
Stir in the nutritional yeast and fresh spinach, cooking just until the leaves have wilted into the sauce.
6
Season with sea salt and black pepper, then serve the curry over the warm basmati rice.