Name: Chickpea and Vegetable Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 tbsp Olive oil; 0.5 cup Yellow onion; 2 cloves Garlic; 1 tsp Fresh ginger; 1 cup Cauliflower florets; 1 cup Cooked chickpeas; 0.5 cup Green peas; 0.25 cup Light coconut milk; 4 tbsp Nutritional yeast; 1 cup Fresh spinach; 1 tbsp Curry powder; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 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 florets in a creamy, aromatic coconut sauce, finished with vibrant green peas and a velvety swirl of light coconut milk.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.8g

Fat

15.9g

Carbs

84.2g

SERVINGS

1 serving

INGREDIENTS

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

1 cup Cauliflower florets

1 cup Cooked chickpeas

0.5 cup Green peas

0.25 cup Light coconut milk

4 tbsp Nutritional yeast

1 cup Fresh spinach

1 tbsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a large skillet or pot over medium heat.
2
Add the diced yellow onion and sauté for 5 minutes until translucent and soft.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Add the cauliflower florets, curry powder, turmeric, sea salt, and black pepper, tossing to coat the vegetables in the spices.
5
Pour in the cooked chickpeas, water, and light coconut milk, then bring the mixture to a gentle simmer.
6
Cover and cook for 8-10 minutes, or until the cauliflower is tender.
7
Stir in the green peas and nutritional yeast, allowing them to heat through for 2 minutes.
8
Add the fresh spinach and stir until just wilted before serving warm.