Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.33 cup Cooked chickpeas; 2 cups Cauliflower florets; 0.25 tsp Avocado oil; 0.5 cup Tomato puree; 0.5 cup Water; 1 tsp Curry powder; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh baby spinach; 1 tbsp Nutritional yeast

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 simmered in a fragrant chickpea curry sauce, delivering a satisfyingly creamy texture without the dairy.

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NUTRITION

Protein

50.7g

Fat

22.3g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.33 cup Cooked chickpeas

2 cups Cauliflower florets

0.25 tsp Avocado oil

0.5 cup Tomato puree

0.5 cup Water

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Nutritional yeast

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed extra firm tofu and cauliflower florets with avocado oil, sea salt, and black pepper until evenly coated.
3
Spread the tofu and cauliflower in a single layer on the baking sheet and roast for 20-25 minutes until the cauliflower is tender and the tofu is golden.
4
While roasting, combine the tomato puree, water, curry powder, ground turmeric, and nutritional yeast in a large skillet over medium heat.
5
Add the cooked chickpeas to the skillet and simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld.
6
Gently fold the roasted tofu and cauliflower into the curry sauce, stirring to ensure every piece is well-coated.
7
Add the fresh baby spinach to the skillet and stir for about 1 minute until just wilted, then serve immediately.