Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cauliflower florets; 0.5 medium red bell pepper; 0.5 tsp olive oil; 0.5 cup chickpeas; 0.5 cup tomato puree; 1 clove garlic; 1 tsp fresh ginger; 1 tbsp curry powder; 2 tbsp nutritional yeast; 1 cup fresh spinach; 1 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Chickpea Curry

Oven-roasted cauliflower and peppers simmered in a fragrant tomato-curry sauce, finished with a creamy protein-rich yogurt swirl and fresh spinach.

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NUTRITION

Protein

41.5g

Fat

6.8g

Carbs

62.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets

0.5 medium red bell pepper

0.5 tsp olive oil

0.5 cup chickpeas

0.5 cup tomato puree

1 clove garlic

1 tsp fresh ginger

1 tbsp curry powder

2 tbsp nutritional yeast

1 cup fresh spinach

1 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower florets and diced bell pepper with olive oil, sea salt, and black pepper, then roast for 20 minutes until edges are golden.
3
In a large skillet over medium heat, sauté minced garlic and grated ginger for 1 minute until fragrant.
4
Stir in the curry powder and tomato puree, then add the chickpeas and simmer for 5-7 minutes.
5
Add the roasted vegetables and nutritional yeast to the skillet, stirring to combine.
6
Fold in the fresh spinach until just wilted.
7
Remove from heat and stir in the Greek yogurt until the sauce is creamy and well-incorporated.