Name: Chickpea Cauliflower Curry with Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Chickpeas; 1 cup Nonfat Greek yogurt; 0.13 cup Cooked brown rice; 2 cup Cauliflower florets; 0.5 medium Yellow onion; 2 cloves Garlic; 1 tsp Fresh ginger; 0.5 cup Tomato puree; 0 tsp Avocado oil; 1 tsp Curry powder; 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

Chickpea Cauliflower Curry with Yogurt

Aromatic cauliflower and chickpeas simmered in a savory tomato-spice blend, served over fluffy rice with a cooling dollop of creamy Greek yogurt.

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NUTRITION

Protein

39.1g

Fat

4.0g

Carbs

69.2g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Chickpeas

1 cup Nonfat Greek yogurt

0.13 cup Cooked brown rice

2 cup Cauliflower florets

0.5 medium Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

0 tsp Avocado oil

1 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the avocado oil in a large skillet over medium heat.
2
Add the diced yellow onion and sauté until translucent, about 5 minutes.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Add the cauliflower florets and curry powder, tossing to coat the vegetables in the spices.
5
Pour in the tomato puree and add the chickpeas, then cover and simmer for 10-12 minutes until the cauliflower is tender.
6
Season the mixture with sea salt and black pepper.
7
Serve the warm curry over the cooked brown rice and top with the Greek yogurt.