Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup chickpeas; 8 oz extra firm tofu; 1 cup cauliflower florets; 0.5 cup red bell pepper; 0.25 cup light coconut milk; 2 tbsp nutritional yeast; 1 cup fresh baby spinach; 0.25 tsp avocado oil; 1 tsp curry powder; 0.5 tsp ground turmeric; 1 tsp fresh ginger; 2 clove garlic; 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 protein-packed chickpeas simmered in a fragrant, creamy coconut curry sauce that warms the soul with its vibrant golden hue.

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NUTRITION

Protein

41.7g

Fat

21.9g

Carbs

49.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup chickpeas

8 oz extra firm tofu

1 cup cauliflower florets

0.5 cup red bell pepper

0.25 cup light coconut milk

2 tbsp nutritional yeast

1 cup fresh baby spinach

0.25 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

1 tsp fresh ginger

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss cauliflower florets, cubed tofu, and chickpeas with avocado oil, sea salt, and black pepper.
3
Roast for 20 minutes until the vegetables are tender and the tofu is slightly crisp.
4
In a large skillet over medium heat, sauté the minced garlic, grated ginger, curry powder, and turmeric for 1 minute until fragrant.
5
Stir in the light coconut milk and nutritional yeast, whisking until smooth and simmering gently for 3 minutes.
6
Add the roasted vegetables, tofu, and chickpeas to the skillet, tossing to coat thoroughly in the sauce.
7
Fold in the fresh baby spinach until just wilted and serve immediately.