Roasted Vegetable and Chickpea Curry

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

Roasted Vegetable and Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Curry

A vibrant medley of cauliflower and tofu roasted until golden, then simmered with chickpeas in a fragrant tomato-curry sauce and finished with a creamy dollop of Greek yogurt.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
40.6g
Fat
13.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

6 oz firm tofu

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

0.5 cup tomato puree

0.25 tsp olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground turmeric

1 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the tofu dry with a paper towel and cut into 1-inch cubes, then toss them in a bowl with the cauliflower florets, olive oil, garlic powder, sea salt, and black pepper.

  • 3

    Spread the tofu and cauliflower in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until the vegetables are tender and the tofu is golden.

  • 4

    While the vegetables roast, place a large skillet over medium heat and add the tomato puree, curry powder, and ground turmeric.

  • 5

    Stir the rinsed chickpeas into the skillet and simmer the sauce gently for about 5-7 minutes to allow the spices to bloom.

  • 6

    Once the tofu and cauliflower are finished roasting, carefully fold them into the simmering curry sauce until they are thoroughly coated.

  • 7

    Turn off the heat and stir in the non-fat Greek yogurt until the sauce becomes smooth, rich, and creamy.

  • 8

    Divide the curry into bowls and garnish with freshly chopped cilantro before serving.

Roasted Vegetable and Chickpea Curry

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

Roasted Vegetable and Chickpea Curry

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Curry

A vibrant medley of cauliflower and tofu roasted until golden, then simmered with chickpeas in a fragrant tomato-curry sauce and finished with a creamy dollop of Greek yogurt.

NUTRITION

440kcal
Protein
40.6g
Fat
13.1g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

6 oz firm tofu

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

0.5 cup tomato puree

0.25 tsp olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ground turmeric

1 tbsp fresh cilantro

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the tofu dry with a paper towel and cut into 1-inch cubes, then toss them in a bowl with the cauliflower florets, olive oil, garlic powder, sea salt, and black pepper.

  • 3

    Spread the tofu and cauliflower in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until the vegetables are tender and the tofu is golden.

  • 4

    While the vegetables roast, place a large skillet over medium heat and add the tomato puree, curry powder, and ground turmeric.

  • 5

    Stir the rinsed chickpeas into the skillet and simmer the sauce gently for about 5-7 minutes to allow the spices to bloom.

  • 6

    Once the tofu and cauliflower are finished roasting, carefully fold them into the simmering curry sauce until they are thoroughly coated.

  • 7

    Turn off the heat and stir in the non-fat Greek yogurt until the sauce becomes smooth, rich, and creamy.

  • 8

    Divide the curry into bowls and garnish with freshly chopped cilantro before serving.