Name: Roasted Cauliflower Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Chickpeas; 1 cup Edamame; 1 cup Cauliflower; 0.25 cup Light coconut milk; 1 tsp Olive oil; 3 tbsp Nutritional yeast; 0.5 tsp Turmeric; 0.5 tsp Cumin; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Spinach; 1 tbsp Cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Chickpea Curry

Roasted cauliflower and protein-packed chickpeas simmered in a fragrant turmeric-infused coconut sauce for a vibrant and creamy plant-based bowl.

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NUTRITION

Protein

38.0g

Fat

20.7g

Carbs

65.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas

1 cup Edamame

1 cup Cauliflower

0.25 cup Light coconut milk

1 tsp Olive oil

3 tbsp Nutritional yeast

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Spinach

1 tbsp Cilantro

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower and chickpeas with olive oil, turmeric, cumin, sea salt, and black pepper.
3
Spread the mixture on the baking sheet and roast for 20 minutes until the cauliflower is tender and chickpeas are slightly crisp.
4
In a large skillet over medium heat, combine the light coconut milk, edamame, and nutritional yeast.
5
Add the roasted cauliflower and chickpeas to the skillet and stir gently to coat them in the sauce.
6
Fold in the spinach and cook for 1-2 minutes until the leaves are just wilted.
7
Garnish with fresh cilantro before serving in a shallow bowl.