Name: Cauliflower Chickpea Curry with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 1 cup cauliflower florets; 0.25 cup cooked basmati rice; 0.25 cup non-fat Greek yogurt; 0.5 tbsp extra virgin olive oil; 0.25 cup tomato puree; 0.25 cup water; 1 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp grated fresh ginger

Cauliflower Chickpea Curry with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Cauliflower Chickpea Curry with Greek Yogurt

Tender chicken and cauliflower florets simmered in a fragrant curry sauce, served over fluffy rice with a cooling dollop of creamy Greek yogurt.

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NUTRITION

Protein

53.6g

Fat

14.7g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup cauliflower florets

0.25 cup cooked basmati rice

0.25 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

0.25 cup tomato puree

0.25 cup water

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp grated fresh ginger

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium-high heat.
2
Add the diced chicken breast and cook until golden brown on all sides, approximately 5 minutes.
3
Add the minced garlic and grated ginger, sautéing for 1 minute until the kitchen is filled with their aroma.
4
Stir in the cauliflower florets, chickpeas, curry powder, and turmeric, ensuring everything is well coated.
5
Pour in the tomato puree and water, then season with sea salt and black pepper.
6
Reduce heat to low, cover, and simmer for 10 minutes until the cauliflower is tender and the sauce is thick.
7
Place the cooked rice in a bowl, top with the curry, and finish with a dollop of creamy Greek yogurt.