Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 1.5 oz Seitan; 1 cup Cauliflower florets; 1 cup Fresh spinach; 0.5 cup Tomato puree; 2 tbsp Light coconut milk; 1 tbsp Hemp seeds; 1 tsp Avocado oil; 1 tsp Curry powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Ground ginger

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 chickpeas tossed in a fragrant, creamy tomato-coconut sauce for a hearty meal that feels incredibly velvety on the palate.

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NUTRITION

Protein

45.8g

Fat

16.2g

Carbs

46.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

1.5 oz Seitan

1 cup Cauliflower florets

1 cup Fresh spinach

0.5 cup Tomato puree

2 tbsp Light coconut milk

1 tbsp Hemp seeds

1 tsp Avocado oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Ground ginger

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower, chickpeas, and seitan with avocado oil, sea salt, and black pepper.
3
Roast for 20 minutes until the cauliflower is tender and the seitan is slightly crisp.
4
In a large skillet over medium heat, combine tomato puree, light coconut milk, curry powder, garlic powder, and ground ginger.
5
Simmer the sauce for 5 minutes until thickened, then stir in the roasted ingredients and fresh spinach.
6
Cook until spinach is wilted, then garnish with hemp seeds before serving.