NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

175 grams extra firm tofu

0.33 cup light coconut milk (80g)

1 cup raw spinach (30g)

0.5 cup diced tomato (90g)

1 small onion (70g)

2 cloves garlic

1 teaspoon fresh ginger

1 tablespoon lime juice

1 teaspoon spice blend (cumin, turmeric, coriander, salt, pepper)

PREPARATION

• 1

  Rinse and drain the cooked chickpeas if using canned, or measure out 1 cup of pre-cooked chickpeas.

• 2

  Press the extra firm tofu lightly to remove excess moisture, then cut it into 1-inch cubes.

• 3

  Finely chop the small onion, mince the garlic, and grate the fresh ginger.

• 4

  In a medium pan, heat a splash of water or a light drizzle of olive oil over medium heat. Sauté the onion, garlic, and ginger until the onion becomes translucent and fragrant.

• 5

  Add the tofu cubes and gently stir to coat with the aromatics. Allow the tofu to warm up for about 2-3 minutes.

• 6

  Stir in the spice blend (cumin, turmeric, coriander, salt, and pepper) and cook for another minute to let the spices bloom.

• 7

  Pour in the light coconut milk and add the chickpeas. Bring the mixture to a gentle simmer.

• 8

  Add the diced tomatoes and let the curry simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 9

  Just before serving, fold in the raw spinach and drizzle with lime juice. Stir until the spinach wilts.

• 10

  Taste and adjust seasoning if needed, then serve warm.