Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Firm tofu; 0.33 cup Cooked chickpeas; 1 cup Cauliflower florets; 1 cup Broccoli florets; 0 tsp Coconut oil; 0.25 cup Light coconut milk; 2 tbsp Nutritional yeast; 1 tbsp Yellow curry powder; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh ginger; 1 clove Garlic

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 tofu, chickpeas, and cauliflower florets tossed in a creamy, aromatic coconut curry sauce that provides a satisfyingly warm finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.7g

Fat

19.4g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Firm tofu

0.33 cup Cooked chickpeas

1 cup Cauliflower florets

1 cup Broccoli florets

0 tsp Coconut oil

0.25 cup Light coconut milk

2 tbsp Nutritional yeast

1 tbsp Yellow curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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.
2
Pat the tofu dry with a clean towel and cut into 1-inch cubes, then place them on the baking sheet along with the chickpeas, cauliflower, and broccoli.
3
Drizzle the coconut oil over the ingredients, season with sea salt and black pepper, and toss until evenly coated.
4
Roast for 22-25 minutes, tossing halfway through, until the vegetables are tender and the tofu cubes are golden and crisp.
5
While the vegetables roast, whisk together the light coconut milk, nutritional yeast, curry powder, turmeric, minced ginger, and minced garlic in a small saucepan over medium-low heat.
6
Simmer the sauce for 5 minutes until it thickens slightly, then transfer the roasted vegetables and tofu to a bowl and toss with the warm curry sauce before serving.