Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups canned chickpeas; 0.75 cup plain non-fat Greek yogurt; 2 tbsp nutritional yeast; 1 cup cauliflower florets; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 0.5 tsp ground turmeric; 1 tsp curry powder; 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

Roasted cauliflower and chickpeas tossed in a creamy, spiced yogurt sauce with wilted spinach for a vibrant and aromatic plant-based meal.

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NUTRITION

Protein

56.9g

Fat

10.3g

Carbs

70.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned chickpeas

0.75 cup plain non-fat Greek yogurt

2 tbsp nutritional yeast

1 cup cauliflower florets

1 cup fresh spinach

1 tsp extra virgin olive oil

0.5 tsp ground turmeric

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Rinse and drain the chickpeas, then pat them dry with a clean towel to ensure they crisp up.
3
Toss the cauliflower florets and chickpeas on the baking sheet with olive oil, sea salt, and black pepper.
4
Roast for 20 minutes, or until the cauliflower is tender and the chickpeas are slightly golden.
5
In a large skillet over low heat, whisk together the Greek yogurt, nutritional yeast, curry powder, turmeric, minced garlic, and grated ginger.
6
Gently fold the roasted vegetables and chickpeas into the yogurt mixture.
7
Add the fresh spinach and stir for 1-2 minutes until the leaves are just wilted and the sauce is creamy and warm.