Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz firm tofu; 0.5 cup canned chickpeas; 0.25 cup light coconut milk; 2 tbsp nutritional yeast; 1 cup cauliflower florets; 1 cup baby spinach; 0.5 cup yellow onion; 0.25 tsp avocado oil; 1 tbsp yellow curry powder; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh ginger; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Hearty Chickpea and Vegetable Curry

Sautéed tofu and chickpeas simmered in a fragrant, golden coconut curry sauce with tender cauliflower and wilted spinach.

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NUTRITION

Protein

36.0g

Fat

17.9g

Carbs

48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz firm tofu

0.5 cup canned chickpeas

0.25 cup light coconut milk

2 tbsp nutritional yeast

1 cup cauliflower florets

1 cup baby spinach

0.5 cup yellow onion

0.25 tsp avocado oil

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

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PREPARATION

1
Heat avocado oil in a large skillet over medium-high heat.
2
Add cubed tofu and sear until golden brown on all sides, then remove and set aside.
3
In the same pan, sauté onion, cauliflower, ginger, and garlic for 5 minutes until fragrant.
4
Stir in curry powder, sea salt, and black pepper, toasting the spices for 1 minute.
5
Add chickpeas, coconut milk, and nutritional yeast, stirring to combine.
6
Return the tofu to the pan and simmer for 8-10 minutes until the sauce thickens slightly.
7
Fold in the baby spinach until just wilted and serve warm.