NUTRITION

SERVINGS

INGREDIENTS

0.75 tsp Avocado oil

0.5 cup Yellow onion

1 tbsp Fresh ginger

2 cloves Garlic

1 tsp Cumin seeds

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Tomato puree

0.75 cup Canned chickpeas

6 oz Extra firm tofu

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a large deep skillet over medium heat.

• 2

  Add the cumin seeds and toast for 30 seconds until they become fragrant and begin to sizzle.

• 3

  Add the finely diced yellow onion and sauté for 5 minutes until soft and translucent.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for another minute until aromatic.

• 5

  Add the garam masala, turmeric, sea salt, and black pepper, stirring constantly to toast the spices without burning them.

• 6

  Pour in the tomato puree and stir well to combine with the aromatics.

• 7

  Add the rinsed chickpeas and the extra firm tofu that has been crumbled into bite-sized pieces.

• 8

  Reduce the heat to low and simmer the curry for 10 to 12 minutes to allow the flavors to meld and the sauce to thicken.

• 9

  Stir in the fresh spinach and cook for 1 minute until just wilted.

• 10

  Remove the skillet from the heat and gently fold in the Greek yogurt until the sauce is creamy.

• 11

  Garnish with fresh chopped cilantro and serve warm.