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; 0.25 cup red lentils; 0.5 cup non-fat Greek yogurt; 1 cup cauliflower florets; 0.25 cup green peas; 0.5 tbsp extra virgin olive oil; 0.5 cup tomato puree; 1 cup water; 1 tsp curry powder; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp fresh 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 simmered in a creamy tomato-lentil sauce for a vibrant and deeply satisfying plant-based dinner.

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NUTRITION

Protein

37.3g

Fat

11.0g

Carbs

79.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup chickpeas

0.25 cup red lentils

0.5 cup non-fat Greek yogurt

1 cup cauliflower florets

0.25 cup green peas

0.5 tbsp extra virgin olive oil

0.5 cup tomato puree

1 cup water

1 tsp curry powder

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

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PREPARATION

1
Preheat oven to 400°F. Toss cauliflower and chickpeas with olive oil, sea salt, and black pepper on a baking sheet. Roast for 20 minutes until golden.
2
In a medium pot, combine red lentils, tomato puree, water, minced garlic, grated ginger, curry powder, and turmeric.
3
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until lentils are soft and the sauce has thickened.
4
Stir the roasted cauliflower, roasted chickpeas, and green peas into the pot.
5
Remove from heat and gently fold in the Greek yogurt until the sauce is velvety and well combined. Serve warm.