YOUR SOLIN GENERATED RECIPE
Creamy Roasted Vegetable and Chickpea Curry
Roasted cauliflower and tofu simmered in a velvety tomato-curry sauce with protein-packed chickpeas and a cooling, tangy swirl of Greek yogurt.
INGREDIENTS
8 oz extra firm tofu
0.5 cup chickpeas
1 cup cauliflower florets
0.5 cup non-fat Greek yogurt
0.5 cup tomato puree
0 tsp olive oil
1 tsp curry powder
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 cup fresh spinach
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Toss the cubed extra firm tofu and cauliflower florets with olive oil, sea salt, and black pepper until evenly coated.
Spread the tofu and vegetables in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and crisp.
While the vegetables roast, combine the tomato puree, rinsed chickpeas, curry powder, and turmeric in a large skillet over medium heat.
Simmer the sauce for 10 minutes to allow the spices to bloom and the chickpeas to absorb the aromatic flavors.
Stir the roasted tofu, cauliflower, and fresh spinach into the skillet, cooking for 2 minutes until the spinach is just wilted.
Remove the skillet from the heat and gently fold in the Greek yogurt to create a rich, creamy consistency without curdling.
Divide the curry into bowls and garnish with fresh cilantro for a bright, herbal finish.