Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked chickpeas; 0.5 cup cooked red lentils; 5 oz extra-firm tofu; 0.5 cup tomato puree; 1 cup fresh spinach; 2 tbsp nutritional yeast; 1 tsp coconut oil; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup water

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

Simmered chickpeas, red lentils, and golden tofu cubes in a fragrant tomato-turmeric sauce, creating a rich and velvety texture.

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NUTRITION

Protein

38.7g

Fat

14.3g

Carbs

63.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

0.5 cup cooked red lentils

5 oz extra-firm tofu

0.5 cup tomato puree

1 cup fresh spinach

2 tbsp nutritional yeast

1 tsp coconut oil

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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PREPARATION

1
Press the extra-firm 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 non-stick skillet over medium heat.
3
Add the tofu cubes to the skillet and sauté for 5-7 minutes, turning occasionally until all sides are golden brown.
4
Stir in the cooked chickpeas, cooked red lentils, tomato puree, and water.
5
Add the ground turmeric, ground cumin, garlic powder, sea salt, and black pepper, stirring well to combine.
6
Reduce the heat to low and simmer for 8 minutes to allow the flavors to meld and the sauce to thicken.
7
Add the nutritional yeast and the fresh spinach, stirring constantly until the spinach has completely wilted into the sauce.
8
Remove from heat and serve immediately in a deep bowl.