Spinach Chickpea Curry

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.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 346 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• salt to taste
• ground black pepper to taste
• 1 (14.75 ounce) can creamed corn
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 (12 ounce) package firm tofu, cubed
• 1 tablespoon curry paste
• ½ teaspoon garlic powder, or to taste
• 1 bunch fresh spinach, stems removed
• 1 teaspoon dried basil or to taste

Recipe Instructions

Step 1

In 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.

Step 2

Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.