NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned Chickpeas (drained)

175 grams Extra-Firm Tofu

0.25 cup Light Coconut Milk

2 cups Fresh Spinach

0.5 cup Diced Tomatoes

0.25 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger (Grated)

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Garam Masala

Salt and Pepper to taste

PREPARATION

• 1

  Rinse and drain the canned chickpeas and set aside.

• 2

  Press the extra-firm tofu lightly to remove excess moisture and cut into bite-sized cubes.

• 3

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

• 4

  In a large pan, heat a splash of water or a teaspoon of your preferred oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion turns translucent.

• 5

  Add the ground turmeric, cumin, coriander, and garam masala. Stir for about 30 seconds until the spices become fragrant.

• 6

  Toss in the tofu cubes and gently stir to coat with the spices.

• 7

  Add the diced tomatoes and canned chickpeas, then pour in the light coconut milk. Stir well to combine the ingredients.

• 8

  Bring the curry to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.

• 9

  Fold in the fresh spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.

• 10

  Serve warm and enjoy this hearty, flavorful curry as a satisfying meal at any time of day.