Name: Chickpea and Vegetable Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu; 0.25 cup cooked chickpeas; 2 tbsp nutritional yeast; 0.5 cup frozen peas; 1 cup cauliflower florets; 1 cup fresh spinach; 0.25 cup light coconut milk; 1 tsp avocado oil; 1 tbsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water

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

YOUR SOLIN GENERATED RECIPE

Chickpea and Vegetable Coconut Curry

Sautéed tofu and chickpeas simmered in a light, aromatic coconut curry sauce with vibrant cauliflower and tender spinach.

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NUTRITION

Protein

43.1g

Fat

23.7g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.25 cup cooked chickpeas

2 tbsp nutritional yeast

0.5 cup frozen peas

1 cup cauliflower florets

1 cup fresh spinach

0.25 cup light coconut milk

1 tsp avocado oil

1 tbsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

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PREPARATION

1
Press the extra firm tofu to remove excess moisture and cut into 1-inch cubes.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the tofu until golden on all sides.
3
Add the cauliflower florets and curry powder to the skillet, stirring for 2 minutes until the spices are fragrant.
4
Pour in the light coconut milk, water, chickpeas, and nutritional yeast, then season with sea salt and black pepper.
5
Reduce the heat to medium-low and simmer for 10 minutes until the cauliflower is tender and the sauce has thickened.
6
Fold in the frozen peas and fresh spinach, cooking for an additional 2 minutes until the spinach is wilted and the peas are heated through.