Name: Turmeric Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup chickpeas; 0.25 cup full-fat coconut milk; 0.5 cup cauliflower florets; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 1 tsp turmeric powder; 1 tsp fresh ginger; 1 clove garlic; 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

Turmeric Chickpea and Vegetable Curry

Chicken and chickpeas simmered in a vibrant turmeric-infused coconut broth with tender cauliflower and wilted spinach for a velvety, warming finish.

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NUTRITION

Protein

45.6g

Fat

22.3g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup full-fat coconut milk

0.5 cup cauliflower florets

1 cup fresh spinach

1 tsp extra virgin olive oil

1 tsp turmeric powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup water

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and mince the garlic and ginger.
2
Heat the olive oil in a large skillet over medium heat.
3
Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through.
4
Stir in the garlic, ginger, and turmeric powder, cooking for 1 minute until highly aromatic.
5
Add the cauliflower florets, chickpeas, coconut milk, and water to the pan.
6
Bring to a gentle simmer and cover, cooking for 8 minutes until the cauliflower is fork-tender.
7
Remove the lid and season with sea salt and black pepper.
8
Stir in the fresh spinach and cook for 1 minute until just wilted, then serve immediately.