Name: Roasted Vegetable and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 clove Garlic; 1 tsp Fresh ginger; 0.75 cup Cooked chickpeas; 1 cup Cauliflower florets; 1 cup Fresh baby spinach; 0.5 cup Tomato puree; 1 cup Non-fat Greek yogurt; 1 tbsp Hemp hearts; 1 tsp Avocado oil; 1 tsp Curry powder; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 simmered in a fragrant, creamy tomato curry sauce and finished with a cooling swirl of Greek yogurt.

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NUTRITION

Protein

43.6g

Fat

14.3g

Carbs

71.7g

SERVINGS

1 serving

INGREDIENTS

1 clove Garlic

1 tsp Fresh ginger

0.75 cup Cooked chickpeas

1 cup Cauliflower florets

1 cup Fresh baby spinach

0.5 cup Tomato puree

1 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

1 tsp Avocado oil

1 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
2
Place the cauliflower florets and cooked chickpeas on the sheet, drizzle with avocado oil, and season with sea salt and black pepper.
3
Roast the vegetables for 20 to 25 minutes until the cauliflower is tender and the chickpeas are slightly crispy.
4
While roasting, heat a large skillet over medium heat and add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
5
Pour in the tomato puree, curry powder, and ground turmeric, then simmer the sauce for 5 minutes.
6
Stir the roasted cauliflower, chickpeas, and fresh baby spinach into the skillet until the spinach is just wilted.
7
Remove from heat and fold in the non-fat Greek yogurt and hemp hearts to create a rich, high-protein finish.