NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Gold potato

0.33 cup Chickpeas

6 oz Extra firm tofu

2 cup Fresh spinach

0.5 cup Tomato puree

0.25 cup Water

5 tbsp Nutritional yeast

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the cubed potatoes in a steamer basket over boiling water and cook for 8-10 minutes until fork-tender.

• 2

  In a large non-stick skillet over medium heat, add the minced garlic, grated ginger, and 2 tablespoons of water, sautéing for 2 minutes.

• 3

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast slightly for 30 seconds until fragrant.

• 4

  Pour in the tomato puree and the remaining water, then add the cooked chickpeas, crumbled tofu, and steamed potatoes.

• 5

  Stir in the nutritional yeast and simmer the mixture for 5 minutes to allow the flavors to meld and the sauce to thicken.

• 6

  Add the fresh spinach to the pan and stir gently for 1-2 minutes until the leaves are just wilted.

• 7

  Season with sea salt and black pepper before serving warm.