Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.75 cup cooked chickpeas; 2 tbsp nutritional yeast; 0.5 cup frozen green peas; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 0.25 cup tomato puree; 0.25 cup water; 0.25 cup diced yellow onion; 1 tsp minced garlic; 1 tsp minced fresh ginger; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

559 calories

Protein: 38g; 26% of calories
Carbs: 69g; 47% of calories
Fat: 17g; 27% of calories

Instructions

Prep 10 min · Cook 20 min

Press the firm tofu between paper towels to remove excess moisture, then cut into 0.5-inch cubes.
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and minced ginger until 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, sea salt, and black pepper, ensuring the tofu and aromatics are evenly coated.
Pour in the tomato puree, water, and cooked chickpeas, then bring the mixture to a gentle simmer.
Stir in the nutritional yeast and frozen green peas, cooking for another 5 to 7 minutes until the sauce thickens slightly.
Add the fresh baby spinach and stir for 1 minute until just wilted, then remove from heat and serve.

Nutrition

Ingredients

Instructions

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