YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Vegetable Curry
Sautéed tofu and chickpeas simmered in a fragrant coconut curry sauce with tender cauliflower florets for a creamy and satisfying plant-based meal.
INGREDIENTS
6 oz firm tofu
1.25 cup cooked chickpeas
1 cup cauliflower florets
1 cup fresh spinach
2 tbsp nutritional yeast
0.13 cup light coconut milk
0.5 cup vegetable broth
0 tsp coconut oil
1 tbsp yellow curry powder
0.5 tsp turmeric powder
0.5 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Press the firm tofu to remove excess moisture, then cut into bite-sized cubes.
Heat the coconut oil in a large skillet or pot over medium-high heat.
Add the tofu cubes to the skillet and sear for 5-6 minutes until the edges are golden and crisp.
Toss in the cauliflower florets and sauté for another 3 minutes until they begin to soften.
Stir in the chickpeas, curry powder, turmeric, sea salt, and black pepper, ensuring the ingredients are well-coated in the spices.
Pour in the vegetable broth and light coconut milk, stirring to combine all the flavors.
Bring the mixture to a gentle simmer and stir in the nutritional yeast to thicken the sauce.
Cover and cook for 5-7 minutes until the cauliflower is tender.
Remove from heat and stir in the fresh spinach until it is just wilted.
Garnish with fresh cilantro and serve warm in a bowl.