Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 cup chickpeas; 7 oz extra firm tofu; 2 tbsp nutritional yeast; 2 cups baby spinach; 0.5 tsp extra virgin olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1 tsp fresh ginger; 1 tbsp curry powder; 0.25 tsp ground turmeric; 0.13 cup light coconut milk; 0.5 cup vegetable broth; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

534 calories

Protein: 42g; 29% of calories
Carbs: 53g; 37% of calories
Fat: 22g; 34% of calories

Instructions

Prep 10 min · Cook 20 min

Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion, minced garlic, and grated ginger, sautéing for 4 minutes until the onion is translucent and fragrant.
Add the tofu cubes to the skillet and cook for 5 minutes, turning occasionally until the edges are lightly golden.
Stir in the curry powder, turmeric, sea salt, and black pepper, coating the tofu and vegetables evenly.
Pour in the chickpeas, light coconut milk, and vegetable broth, stirring to combine all ingredients.
Bring the mixture to a gentle simmer, then reduce heat to low and cook for 9 minutes to allow the flavors to meld.
Stir in the nutritional yeast and the baby spinach, cooking for 2 minutes until the spinach is just wilted.

Nutrition

Ingredients

Instructions

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