Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 1 cup canned chickpeas; 0.5 cup frozen green peas; 1 cup cauliflower florets; 2 tbsp nutritional yeast; 0.5 tsp coconut oil; 0.25 cup tomato puree; 0.25 cup water; 0.5 tsp turmeric powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 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

Hearty Chickpea and Vegetable Curry

Pressed tofu and chickpeas simmered in a tomato-turmeric sauce, creating a velvety texture that warms the soul.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.4g

Fat

16.2g

Carbs

68.0g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

1 cup canned chickpeas

0.5 cup frozen green peas

1 cup cauliflower florets

2 tbsp nutritional yeast

0.5 tsp coconut oil

0.25 cup tomato puree

0.25 cup water

0.5 tsp turmeric powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press tofu to remove excess moisture, then cut into 1/2-inch cubes.
2
Heat coconut oil in a large skillet over medium heat; add minced garlic and grated ginger, sautéing until fragrant.
3
Add cauliflower florets and tofu cubes to the skillet, browning the tofu slightly on all sides.
4
Stir in the chickpeas, tomato puree, water, turmeric, cumin, salt, and pepper.
5
Reduce heat to low, cover, and simmer for 10 minutes until cauliflower is tender.
6
Fold in the frozen peas and nutritional yeast, stirring until the sauce thickens and the peas are heated through.