Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cauliflower florets; 0.5 cup red bell pepper; 4 oz extra firm tofu; 0.75 cup canned chickpeas; 0.75 cup non-fat Greek yogurt; 1 cup baby spinach; 1 tbsp red curry paste; 0.5 tsp turmeric powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 0.25 cup water

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 in a fragrant, creamy curry sauce for a vibrant and satisfying meal.

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NUTRITION

Protein

46.9g

Fat

17.9g

Carbs

63.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cauliflower florets

0.5 cup red bell pepper

4 oz extra firm tofu

0.75 cup canned chickpeas

0.75 cup non-fat Greek yogurt

1 cup baby spinach

1 tbsp red curry paste

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup water

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cauliflower, bell pepper, and tofu with avocado oil, salt, and pepper.
3
Roast for 20 minutes until the vegetables are tender and the tofu is slightly golden.
4
In a large skillet over medium heat, whisk together red curry paste, turmeric, and water.
5
Add the roasted vegetables, tofu, and chickpeas to the skillet, stirring to coat.
6
Stir in the baby spinach until just wilted.
7
Remove from heat and fold in the Greek yogurt to create a creamy, high-protein sauce.