YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Curry
Oven-roasted cauliflower and chickpeas simmered in a fragrant coconut-turmeric sauce, finished with a cooling swirl of protein-packed Greek yogurt.
INGREDIENTS
0.75 cup Cooked chickpeas
4 oz Extra firm tofu
1.5 cup Cauliflower florets
0.25 tbsp Avocado oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground turmeric
1 tsp Curry powder
0.13 cup Light coconut milk
0.75 cup Non-fat Greek yogurt
1 tbsp Fresh cilantro
1 tsp Lime juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Pat the extra firm tofu dry with a towel and cut into half-inch cubes.
On the baking sheet, toss the cauliflower florets, tofu cubes, and chickpeas with avocado oil, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the tofu is golden.
While the vegetables roast, whisk together the light coconut milk, turmeric, and curry powder in a small saucepan over medium-low heat.
Simmer the sauce gently for 5 minutes to allow the spices to bloom and the flavors to meld.
Stir the roasted cauliflower, tofu, and chickpeas into the saucepan and add the lime juice, tossing to coat everything in the warm sauce.
Divide the curry into bowls and top each serving with a large dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.