Chickpea Vegetable Curry with Steamed Cauliflower Rice

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

Chickpea Vegetable Curry with Steamed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Chickpea Vegetable Curry with Steamed Cauliflower Rice

Savor a fragrant bowl of vegan Indian-inspired curry featuring tender chickpeas and a medley of lightly spiced vegetables simmered in a touch of unsweetened coconut milk, served over delicately steamed cauliflower rice and finished with a sprinkle of nutritional yeast for a subtle umami boost.

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NUTRITION

184kcal
Protein
12.7g
Fat
3.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Chickpeas

1 cup Cauliflower Rice

1/8 cup Chopped Onion

1/4 cup Diced Tomatoes

1/2 cup Raw Spinach

1 tbsp Unsweetened Coconut Milk

1.5 tbsp Nutritional Yeast

1 tsp Curry Powder

1 clove Minced Garlic

1 tsp Fresh Grated Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small saucepan, warm a splash of water and add the minced garlic, grated ginger, and curry powder. Sauté for about 30 seconds to release their aromas.

  • 2

    Add the chopped onion and diced tomatoes to the saucepan. Let them soften over medium heat for 2-3 minutes.

  • 3

    Stir in the cooked chickpeas and unsweetened coconut milk. Allow the mixture to simmer for 5 minutes, letting the flavors meld. Season with salt and pepper to taste.

  • 4

    Fold in the raw spinach and sprinkle in the nutritional yeast; stir until the spinach wilts slightly and the sauce becomes creamy.

  • 5

    Meanwhile, steam the cauliflower rice lightly until tender, about 3-4 minutes.

  • 6

    Serve the warm chickpea vegetable curry over the bed of steamed cauliflower rice, and enjoy your light vegan Indian-inspired lunch.

Chickpea Vegetable Curry with Steamed Cauliflower Rice

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

Chickpea Vegetable Curry with Steamed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Chickpea Vegetable Curry with Steamed Cauliflower Rice

Savor a fragrant bowl of vegan Indian-inspired curry featuring tender chickpeas and a medley of lightly spiced vegetables simmered in a touch of unsweetened coconut milk, served over delicately steamed cauliflower rice and finished with a sprinkle of nutritional yeast for a subtle umami boost.

NUTRITION

184kcal
Protein
12.7g
Fat
3.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Chickpeas

1 cup Cauliflower Rice

1/8 cup Chopped Onion

1/4 cup Diced Tomatoes

1/2 cup Raw Spinach

1 tbsp Unsweetened Coconut Milk

1.5 tbsp Nutritional Yeast

1 tsp Curry Powder

1 clove Minced Garlic

1 tsp Fresh Grated Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    In a small saucepan, warm a splash of water and add the minced garlic, grated ginger, and curry powder. Sauté for about 30 seconds to release their aromas.

  • 2

    Add the chopped onion and diced tomatoes to the saucepan. Let them soften over medium heat for 2-3 minutes.

  • 3

    Stir in the cooked chickpeas and unsweetened coconut milk. Allow the mixture to simmer for 5 minutes, letting the flavors meld. Season with salt and pepper to taste.

  • 4

    Fold in the raw spinach and sprinkle in the nutritional yeast; stir until the spinach wilts slightly and the sauce becomes creamy.

  • 5

    Meanwhile, steam the cauliflower rice lightly until tender, about 3-4 minutes.

  • 6

    Serve the warm chickpea vegetable curry over the bed of steamed cauliflower rice, and enjoy your light vegan Indian-inspired lunch.