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Spinach Chickpea Curry Recipe

Recipe by: BELLACOOLA

"A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook15 m
  • Ready In20 m
  • 1In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  • 2Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Ingredients
  • 4 servings
  • 346 cals
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (14.75 ounce) can creamed corn
  • 1 tablespoon curry paste
  • salt to taste
  • ground black pepper to taste
  • 1/2 teaspoon garlic powder, or to taste
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 (12 ounce) package firm tofu, cubed
  • 1 bunch fresh spinach, stems removed
  • 1 teaspoon dried basil or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    346
    17%
  • Fat:
    12.3
    19%
  • Carbs:
    44.7
    14%
  • Protein:
    21.7
    43%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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