NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Chickpeas (205g)

0.5 cup Firm Tofu (125g)

1/2 medium Onion (50g)

2 cloves Garlic (6g)

1 piece Fresh Ginger (1-inch, 15g)

0.5 cup Canned Tomatoes (120g)

1 cup Fresh Spinach (30g)

0.25 cup Light Coconut Milk (60ml)

2 tbsp Fresh Cilantro (8g)

0.5 tsp Cumin Powder

0.5 tsp Coriander Powder

0.25 tsp Turmeric Powder

0.25 tsp Garam Masala

Salt and Pepper to taste

PREPARATION

• 1

  Drain and rinse the chickpeas if using canned.

• 2

  Press the firm tofu lightly to remove excess moisture, then cut into cubes.

• 3

  Finely dice the onion, mince the garlic, and grate the fresh ginger.

• 4

  Heat a non-stick pan over medium heat. Add a splash of water or a light cooking spray, then sauté the onion, garlic, and ginger until soft and fragrant.

• 5

  Stir in the cumin, coriander, turmeric, and garam masala. Toast the spices lightly to release their aroma.

• 6

  Add the chickpeas and tofu cubes to the pan, gently stirring to coat them with the spices.

• 7

  Pour in the canned tomatoes and light coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

• 8

  Allow the curry to simmer for 8-10 minutes so the flavors meld, then stir in the fresh spinach until just wilted.

• 9

  Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

• 10

  Serve warm on its own or over a small portion of brown rice or quinoa if desired.