Name: Hearty Chickpea and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz raw firm tofu; 1 cup canned chickpeas; 0.5 cup tomato puree; 2 cups raw spinach; 2 tbsp nutritional yeast; 1 tsp olive oil; 0.5 cup water; 1 tsp curry powder; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp fresh ginger

Nutrition

Per serving

558 calories

Protein: 45g; 30% of calories
Carbs: 56g; 37% of calories
Fat: 22g; 33% of calories

Instructions

Prep 10 min · Cook 20 min

Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the cubed tofu to the skillet and sauté for 5-7 minutes until the edges are golden brown.
Mince the garlic and ginger, then add them to the pan along with the curry powder, turmeric, sea salt, and black pepper.
Stir the spices for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the tomato puree, water, and drained canned chickpeas, stirring to combine.
Reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.
Stir in the raw spinach and nutritional yeast, cooking for 2 minutes until the spinach is wilted and the sauce is creamy.
Serve hot in a shallow bowl.

Nutrition

Ingredients

Instructions

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