Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra firm tofu; 0.25 cup Chickpeas; 1 cup Cauliflower florets; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tsp Curry powder; 0.5 cup Tomato puree; 1 tbsp Nutritional yeast; 1 tsp Fresh ginger; 2 cloves Garlic; 0.5 tsp Ground turmeric; 1 cup Fresh spinach; 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 coconut-free curry sauce, creating a vibrant dish with a satisfyingly velvety texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

22.4g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Cauliflower florets

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Curry powder

0.5 cup Tomato puree

1 tbsp Nutritional yeast

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Ground turmeric

1 cup Fresh spinach

0.25 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat tofu dry, cut into 1-inch cubes, and toss with cauliflower, olive oil, sea salt, black pepper, and 1 teaspoon of curry powder.
3
Spread the mixture on the baking sheet and roast for 25 minutes until the tofu is golden and the cauliflower is tender.
4
While roasting, heat a large skillet over medium heat and sauté the minced garlic and ginger with a splash of water for 2 minutes.
5
Stir in the tomato puree, nutritional yeast, remaining curry powder, turmeric, and chickpeas.
6
Simmer the sauce for 5-7 minutes, adding the 0.25 cup of water to reach a smooth consistency.
7
Fold the roasted tofu, cauliflower, and fresh spinach into the skillet, stirring until the spinach is wilted and the vegetables are coated.