YOUR SOLIN GENERATED RECIPE
High-Protein Chickpea and Vegetable Curry
Sautéed cauliflower and chickpeas simmered in a fragrant tomato-turmeric sauce, finished with a creamy swirl of protein-rich Greek yogurt.
INGREDIENTS
1.25 cup canned chickpeas
1 cup cauliflower florets
1 cup fresh spinach
0.5 cup plain non-fat Greek yogurt
2 tbsp nutritional yeast
0.5 cup tomato puree
0.5 tsp extra virgin olive oil
0.25 cup yellow onion
1 tsp garlic
1 tsp fresh ginger
1 tsp curry powder
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup water
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing for 3 minutes until the aromatics are soft and fragrant.
Stir in the cauliflower florets, curry powder, turmeric, sea salt, and black pepper, ensuring the cauliflower is evenly coated in the spices.
Pour in the chickpeas, tomato puree, and water; stir to combine and bring the mixture to a gentle simmer.
Cover the skillet and cook for 8 to 10 minutes, or until the cauliflower is fork-tender.
Remove the lid and stir in the nutritional yeast and fresh spinach, allowing the greens to wilt into the sauce for 1 minute.
Turn off the heat and fold in the Greek yogurt until the sauce is smooth and creamy before serving immediately.