Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Cooked chickpeas; 6 oz Extra firm tofu; 1 cup Cauliflower florets; 1 medium Red bell pepper; 1 cup Fresh baby spinach; 2 tbsp Nutritional yeast; 1 tbsp Red curry paste; 0.5 cup Tomato puree; 0.5 tbsp Full-fat coconut milk; 0 tsp Avocado oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Ground turmeric

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 tofu simmered with chickpeas in a velvety coconut-turmeric sauce for a deeply aromatic and satisfying vegan meal.

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NUTRITION

Protein

43.6g

Fat

19.2g

Carbs

55.5g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Cooked chickpeas

6 oz Extra firm tofu

1 cup Cauliflower florets

1 medium Red bell pepper

1 cup Fresh baby spinach

2 tbsp Nutritional yeast

1 tbsp Red curry paste

0.5 cup Tomato puree

0.5 tbsp Full-fat coconut milk

0 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ground turmeric

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu to remove excess moisture, then cube it into bite-sized pieces.
3
Toss the tofu, cauliflower florets, and sliced bell pepper with avocado oil, sea salt, and black pepper.
4
Roast the vegetables and tofu for 20 minutes until the edges are golden and slightly crisp.
5
In a large skillet over medium heat, combine the tomato puree, coconut milk, red curry paste, turmeric, and nutritional yeast.
6
Whisk the sauce until smooth and bring to a gentle simmer.
7
Stir in the roasted vegetables, tofu, and chickpeas, then fold in the fresh spinach until it just begins to wilt.