Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas; 4 oz firm tofu; 1 cup cauliflower florets; 1 cup fresh spinach; 0.13 cup light coconut milk; 3 tbsp nutritional yeast; 0.25 tsp avocado oil; 1 tbsp red curry paste; 0.5 tsp ground turmeric; 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

Roasted Vegetable and Chickpea Curry

Oven-roasted cauliflower and crispy tofu simmered in a fragrant, creamy coconut curry sauce with protein-packed chickpeas and fresh spinach.

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NUTRITION

Protein

41.8g

Fat

19.0g

Carbs

59.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

4 oz firm tofu

1 cup cauliflower florets

1 cup fresh spinach

0.13 cup light coconut milk

3 tbsp nutritional yeast

0.25 tsp avocado oil

1 tbsp red curry paste

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the firm tofu to remove excess moisture, then cut into 1-inch cubes.
3
Toss the tofu and cauliflower florets with avocado oil, sea salt, black pepper, and turmeric on the prepared baking sheet.
4
Roast for 20 minutes, flipping halfway through, until the cauliflower is tender and the tofu is golden.
5
In a large skillet over medium heat, sauté the minced garlic and grated ginger for 1 minute until aromatic.
6
Stir in the red curry paste and light coconut milk, whisking until the sauce is well combined and simmering.
7
Add the roasted vegetables, roasted tofu, chickpeas, and nutritional yeast to the skillet, stirring to coat.
8
Fold in the fresh spinach and cook for 1 minute until just wilted, then serve immediately.