Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 3.5 oz extra firm tofu; 1 cup cauliflower florets; 0.25 cup plain non-fat Greek yogurt; 1 tbsp nutritional yeast; 1 tbsp curry powder; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp olive oil; 0.5 cup tomato puree; 1 clove garlic; 1 tsp fresh ginger

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 tofu cubes simmered in a fragrant tomato-curry sauce, finished with a high-protein dollop of creamy Greek yogurt.

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NUTRITION

Protein

41.8g

Fat

14.3g

Carbs

53.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

3.5 oz extra firm tofu

1 cup cauliflower florets

0.25 cup plain non-fat Greek yogurt

1 tbsp nutritional yeast

1 tbsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

0.5 cup tomato puree

1 clove garlic

1 tsp fresh ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower and tofu cubes with olive oil, salt, and pepper; roast for 20 minutes until edges are golden.
3
In a large skillet over medium heat, sauté minced garlic and grated ginger until aromatic.
4
Stir in tomato puree, curry powder, turmeric, and nutritional yeast, simmering for 5 minutes.
5
Add the chickpeas and roasted vegetables to the skillet, stirring to coat in the sauce.
6
Remove from heat and stir in the Greek yogurt until the curry is rich and creamy.