Name: Chickpea and vegetable curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz textured vegetable protein; 2/3 cup canned chickpeas, drained and rinsed; 3/4 cup vegetable broth; 1 tsp canola oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tsp curry powder; 1/2 cup canned crushed tomatoes; 2 oz frozen spinach; 1/4 tsp salt; 1/4 cup water; 1 tsp lemon juice

Nutrition

Per serving

465 calories

Protein: 35g; 29% of calories
Carbs: 64g; 53% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, bring the vegetable broth to a boil. Remove from the heat, stir in the textured vegetable protein, and let it sit for 10 minutes to rehydrate.
While the protein rehydrates, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Add the rehydrated protein and its soaking liquid to the skillet. Stir in the chickpeas, crushed tomatoes, water, and salt. Bring to a simmer and cook for 8 minutes, stirring often, until the sauce coats the back of a spoon. Add a splash more water if the curry looks too dry.
Stir the frozen spinach and lemon juice into the curry. Cook for 4 minutes until the spinach is heated through. Taste and add a pinch more salt if needed.

Nutrition

Ingredients

Instructions

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