NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Chickpeas (canned, drained)

100 grams Firm Tofu

1/2 cup Light Coconut Milk

1 tsp Coconut Oil

1/2 medium Yellow Onion, chopped

2 cloves Garlic, minced

1 inch Fresh Ginger, grated

1/2 cup Diced Tomatoes

1 cup Fresh Spinach

1 tsp Curry Powder

1/2 tsp Cumin

1/2 tsp Red Pepper Flakes

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Heat the coconut oil in a medium saucepan over medium heat.

• 2

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

• 3

  Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

• 4

  Sprinkle in curry powder, cumin, and red pepper flakes, stirring to toast the spices for 30 seconds.

• 5

  Add the chopped chickpeas and lightly mash a few with the back of the spoon to release flavors.

• 6

  Pour in the light coconut milk and diced tomatoes, stirring well to combine.

• 7

  Cube the firm tofu and gently add it into the saucepan. Let the stew simmer for 8-10 minutes so the flavors meld.

• 8

  Fold in the fresh spinach and continue to cook until the spinach wilts, about 2 minutes.

• 9

  Season with a pinch of salt and black pepper, adjusting to taste.

• 10

  Serve warm and enjoy this creamy, satisfying curry stew.