Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup cooked chickpeas; 0.5 cup cooked red lentils; 1 cup cauliflower florets; 0.75 cup plain non-fat Greek yogurt; 1 cup baby spinach; 0.5 cup tomato puree; 1 tsp extra virgin olive oil; 0.25 cup water; 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

Aromatic roasted cauliflower and protein-packed chickpeas simmered in a velvety spiced tomato sauce with a cooling swirl of Greek yogurt.

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NUTRITION

Protein

43.6g

Fat

9.6g

Carbs

83.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.5 cup cooked red lentils

1 cup cauliflower florets

0.75 cup plain non-fat Greek yogurt

1 cup baby spinach

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup water

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 oven to 400°F and toss cauliflower florets with olive oil, salt, and pepper.
2
Roast cauliflower for 20 minutes until edges are golden and tender.
3
In a large skillet, sauté minced garlic and grated ginger over medium heat for 1 minute.
4
Stir in curry powder, tomato puree, water, cooked chickpeas, and cooked lentils.
5
Simmer the sauce for 10 minutes to allow flavors to meld and thicken.
6
Fold in the roasted cauliflower and baby spinach, stirring until the spinach is just wilted.
7
Remove from heat and stir in the Greek yogurt until the sauce is creamy and smooth.