Creamy Coconut Cauliflower Chickpea Curry

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

Creamy Coconut Cauliflower Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Cauliflower Chickpea Curry

A vibrant, comforting curry featuring tender cauliflower florets, hearty chickpeas, and cubes of firm tofu simmered in a light, creamy coconut tomato broth infused with fragrant spices. This one-serving meal strikes a perfect balance with a rich blend of savory and subtly sweet flavors, ideal for a nourishing lunch or dinner that fuels your body.

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NUTRITION

510kcal
Protein
30.7g
Fat
21.7g
Carbs
55.0g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower (raw)

0.75 cup cooked Chickpeas

150g Firm Tofu

1/4 cup Light Coconut Milk

1/4 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion, minced garlic, and grated ginger; sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the curry powder, ground cumin, and ground turmeric, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cauliflower florets and gently stir to coat with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Gently fold in the chickpeas and cubed tofu, ensuring they are evenly distributed in the sauce.

  • 7

    Bring the mixture to a simmer and cook for 8-10 minutes, or until the cauliflower is tender but retains some bite.

  • 8

    In the last minute of cooking, add the fresh spinach and stir until just wilted.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy, savory curry.

Creamy Coconut Cauliflower Chickpea Curry

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

Creamy Coconut Cauliflower Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Cauliflower Chickpea Curry

A vibrant, comforting curry featuring tender cauliflower florets, hearty chickpeas, and cubes of firm tofu simmered in a light, creamy coconut tomato broth infused with fragrant spices. This one-serving meal strikes a perfect balance with a rich blend of savory and subtly sweet flavors, ideal for a nourishing lunch or dinner that fuels your body.

NUTRITION

510kcal
Protein
30.7g
Fat
21.7g
Carbs
55.0g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower (raw)

0.75 cup cooked Chickpeas

150g Firm Tofu

1/4 cup Light Coconut Milk

1/4 cup Diced Tomatoes

1/2 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Curry Powder

1 tsp Ground Cumin

1 tsp Ground Turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion, minced garlic, and grated ginger; sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the curry powder, ground cumin, and ground turmeric, allowing the spices to bloom for about 1 minute.

  • 4

    Add the cauliflower florets and gently stir to coat with the spices.

  • 5

    Pour in the diced tomatoes and light coconut milk, stirring to combine.

  • 6

    Gently fold in the chickpeas and cubed tofu, ensuring they are evenly distributed in the sauce.

  • 7

    Bring the mixture to a simmer and cook for 8-10 minutes, or until the cauliflower is tender but retains some bite.

  • 8

    In the last minute of cooking, add the fresh spinach and stir until just wilted.

  • 9

    Season with salt and pepper to taste, then remove from heat.

  • 10

    Serve warm and enjoy your creamy, savory curry.