NUTRITION

SERVINGS

INGREDIENTS

1.5 cups cooked Chickpeas (approx. 240g)

3 cups fresh Spinach (approx. 90g)

½ cup light Coconut Milk (approx. 120g)

100g Firm Tofu

1 medium Yellow Onion (approx. 110g)

3 Garlic Cloves

1 teaspoon Fresh Ginger, grated

½ cup Diced Tomatoes (approx. 120g)

1 teaspoon Coconut Oil

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1 teaspoon Ground Turmeric

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium heat.

• 2

  Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.

• 3

  Stir in minced garlic and grated ginger, cooking briefly until fragrant.

• 4

  Mix in the ground cumin, coriander, and turmeric to toast the spices lightly for 30 seconds.

• 5

  Add the diced tomatoes and allow the mixture to simmer for a minute.

• 6

  Gently fold in the cooked chickpeas and firm tofu (cut into cubes), stirring to coat well with the spice mixture.

• 7

  Pour in the light coconut milk and bring the curry to a gentle simmer.

• 8

  Let it cook for 5-7 minutes so the flavors meld together.

• 9

  Finally, stir in the fresh spinach and allow it to wilt, about 2 minutes.

• 10

  Taste and adjust seasonings if needed, then serve hot.