NUTRITION

SERVINGS

INGREDIENTS

1/2 cup chickpeas (rinsed and drained)

150g firm tofu (cubed)

1/3 cup light coconut milk

1/2 cup shelled edamame

1 cup fresh spinach

1/2 cup diced tomatoes

1/2 medium yellow onion (diced)

1/2 cup diced red bell pepper

1 tsp olive oil

2 cloves minced garlic

1 tsp minced fresh ginger

1 tsp curry powder

1 tsp ground turmeric

Salt & Pepper to taste

PREPARATION

• 1

  Heat the olive oil in a medium-sized pot over medium heat.

• 2

  Add the diced onion, minced garlic, and minced ginger, and sauté until the onion becomes translucent and aromatic.

• 3

  Stir in the curry powder and ground turmeric, cooking for about 30 seconds to release their flavors.

• 4

  Add the cubed tofu and gently sauté for 2-3 minutes, allowing the tofu to lightly brown on the edges.

• 5

  Mix in the chickpeas, diced tomatoes, and red bell pepper. Stir to combine with the spices and tofu.

• 6

  Pour in the light coconut milk and add a splash of water if needed for a preferred stew consistency. Bring the mixture to a gentle simmer.

• 7

  Allow the stew to simmer for 8-10 minutes, giving time for the flavors to meld.

• 8

  Stir in the shelled edamame and fresh spinach, cooking for an additional 2 minutes until the spinach wilts and the edamame is heated through.

• 9

  Season with salt and pepper to taste, then ladle into bowls and serve warm.