Name: Chickpea and Vegetable Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups chickpeas; 1 cup cauliflower florets; 1 cup spinach; 5 tbsp nutritional yeast; 2 tbsp hemp hearts; 0.25 cup light coconut milk; 1 clove garlic; 1 tsp ginger; 1 tsp curry powder; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chickpea and Vegetable Coconut Curry

Simmered chickpeas and cauliflower in a creamy, golden coconut curry sauce that delivers a comforting warmth in every bite.

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NUTRITION

Protein

32.6g

Fat

17.6g

Carbs

65.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups chickpeas

1 cup cauliflower florets

1 cup spinach

5 tbsp nutritional yeast

2 tbsp hemp hearts

0.25 cup light coconut milk

1 clove garlic

1 tsp ginger

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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PREPARATION

1
Mince the garlic and grate the fresh ginger.
2
Heat the water in a large skillet over medium heat until simmering.
3
Add the garlic, ginger, curry powder, and turmeric, stirring for one minute until fragrant.
4
Toss in the cauliflower and chickpeas, ensuring they are well coated in the spice mixture.
5
Pour in the light coconut milk and nutritional yeast, then simmer for eight minutes until the cauliflower is tender.
6
Fold in the spinach and hemp hearts, stirring until the greens are just wilted.
7
Season with sea salt and black pepper before serving in a warm bowl.