NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

200g firm tofu

1/2 cup diced tomatoes (120g)

1 cup spinach (30g)

1/2 medium onion (55g)

2 cloves garlic

1/4 cup light coconut milk (60g)

2 tbsp fresh cilantro

2 tbsp fresh mint

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp minced fresh ginger

Salt & Pepper to taste

PREPARATION

• 1

  Drain and rinse the canned chickpeas. Press the firm tofu lightly between paper towels to remove excess moisture and cut into cubes.

• 2

  Finely dice the half medium onion and mince the garlic and fresh ginger.

• 3

  In a large pan, heat a small amount of water or a light cooking spray over medium heat. Sauté the onion, garlic, and ginger until fragrant and slightly softened.

• 4

  Add the ground cumin, turmeric, and coriander, stirring to toast the spices for about 30 seconds.

• 5

  Mix in the cubed tofu and chickpeas, coating them evenly with the spices.

• 6

  Pour in the diced tomatoes and light coconut milk, stirring and allowing the mixture to come to a gentle simmer.

• 7

  Let the curry simmer for 7-10 minutes so the flavors meld, then fold in the spinach along with half of the chopped cilantro and mint.

• 8

  Season with salt and pepper to taste, and cook until the spinach wilts slightly.

• 9

  Serve hot, garnished with the remaining fresh cilantro and mint.