NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.25 cup Canned chickpeas

0.13 cup Cooked basmati rice

0.5 tbsp Full-fat coconut milk

2 cup Fresh spinach

0.5 cup Yellow onion

0 tsp Avocado oil

1 tbsp Curry powder

1 tsp Ground turmeric

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra-firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.

• 3

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and fresh ginger, cooking for another minute until the aromatics are fragrant.

• 5

  Add the curry powder, ground turmeric, sea salt, and black pepper to the pan, stirring well to coat the tofu and onions.

• 6

  Pour in the coconut milk and add the rinsed chickpeas, stirring to combine and bringing the mixture to a gentle simmer.

• 7

  Lower the heat and fold in the fresh spinach, allowing it to wilt into the sauce for 2 minutes.

• 8

  Serve the curry immediately over the warm, fluffy cooked basmati rice.