Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup cooked chickpeas; 4 oz firm tofu; 1 cup cauliflower florets; 0.13 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup tomato puree; 3 tbsp nutritional yeast; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.5 tsp garlic powder; 0.5 cup green peas; 1 cup fresh spinach

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, tofu, and chickpeas tossed in a vibrant, aromatic curry sauce for a hearty meal with a satisfyingly crisp texture.

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NUTRITION

Protein

44.9g

Fat

16.5g

Carbs

67.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked chickpeas

4 oz firm tofu

1 cup cauliflower florets

0.13 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

3 tbsp nutritional yeast

1 tsp curry powder

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.5 cup green peas

1 cup fresh spinach

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cauliflower florets, cubed tofu, and chickpeas with olive oil, sea salt, and black pepper until evenly coated.
3
Spread the mixture 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
In a small saucepan over medium heat, whisk together the tomato puree, nutritional yeast, curry powder, turmeric, and garlic powder.
5
Add the green peas to the sauce and simmer for 3-5 minutes until the peas are heated through and the sauce has thickened slightly.
6
Gently fold the roasted vegetables, tofu, and chickpeas into the curry sauce, then stir in the fresh spinach until just wilted before serving.