Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz extra firm tofu; 0.25 cup chickpeas; 1 cup cauliflower florets; 0.5 cup tomato puree; 0.13 cup light coconut milk; 0.5 tsp avocado oil; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh spinach; 2 tbsp nutritional yeast

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 vibrant, aromatic tomato-coconut curry sauce for a hearty meal with a silky finish.

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NUTRITION

Protein

31.6g

Fat

15.9g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

4 oz extra firm tofu

0.25 cup chickpeas

1 cup cauliflower florets

0.5 cup tomato puree

0.13 cup light coconut milk

0.5 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

2 tbsp nutritional yeast

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PREPARATION

1
Preheat oven to 400°F.
2
Press the tofu to remove excess moisture, then cut into 1-inch cubes.
3
Toss tofu and cauliflower florets with avocado oil, salt, and pepper on a parchment-lined baking sheet.
4
Roast for 20-25 minutes until the cauliflower is tender and tofu is golden.
5
In a medium saucepan, combine tomato puree, light coconut milk, chickpeas, curry powder, and turmeric.
6
Simmer the sauce over medium-low heat for 10 minutes to allow flavors to meld.
7
Stir in the roasted vegetables, tofu, and nutritional yeast.
8
Fold in the fresh spinach until just wilted and serve hot.