Spinach Chick Pea Curry
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 tsp sesame oilA block of extra firm tofu - pressed and chopped into bite size piecesOne medium onion - chopped1 14.75 oz can of creamed corn1 15 oz can of garbanzo beans, drained and rinsed1 cup of fresh spinach - stems removed1/4 cup of fresh basil - chopped, but not too finely. Little strips are good.2 Tablespoons of Curry Paste. (You can buy this, or preferably, make your own with the easy peasy recipe included here.)To Make Your Own Curry Paste instead of buying pre-made, you need:4 cloves of garlic (minced)1 tsp fresh ginger root (grated)2 tsp olive oil1 tsp garam masala1 tsp chili powder1/2 tsp cumin1 tsp curry1 chopped hot pepper (use as much or little as you like depending on how spicy you like it.)
Makes Six Servings. (Trust me! Between the chickpeas and the tofu, you need a lot less than you think to fill you up!)
Step one: Make the curry paste. (Optional. Skip this step if you are using store bought curry paste.)
In a small bowl or ramekin combine the four cloves of minced garlic, 1 tsp fresh grated ginger root (tip - buy the root and freeze it. Makes grating easier and you don't waste any!), chopped hot pepper, garam masala, chili powder, cumin, and curry.
Add the olive oil and mix until it becomes a paste.
Step Two - Brown the tofu thoroughly in one tsp of the sesame oil in a wok over med to med high heat.
Remove onto a plate.
Step Three - Saute the chopped onion until translucent (about five minutes) in the remaining tsp of sesame oil in the same wok. (IMPORTANT - If you are using store bought curry paste, add three or four cloves of minced garlic while sauteing the onion!! If you are using the homemade, there's PLENTY of garlic in that to keep you happy.)
Add the curry paste and the creamed corn and stir until well mixed. Allow to cook for about five minutes.
Add the chick peas.
Fold in the tofu gently.
Add the spinach and basil, and then cover with a lid and let cook just until the spinach and basil are wilty.
DELICIOUS. Word of advice - when making the curry paste, feel free to tweak as much as you like! Each curry can be slightly different, and that's what makes it fun.
Number of Servings: 6
Recipe submitted by SparkPeople user DRESSAGEGRRRL.
Step one: Make the curry paste. (Optional. Skip this step if you are using store bought curry paste.)
In a small bowl or ramekin combine the four cloves of minced garlic, 1 tsp fresh grated ginger root (tip - buy the root and freeze it. Makes grating easier and you don't waste any!), chopped hot pepper, garam masala, chili powder, cumin, and curry.
Add the olive oil and mix until it becomes a paste.
Step Two - Brown the tofu thoroughly in one tsp of the sesame oil in a wok over med to med high heat.
Remove onto a plate.
Step Three - Saute the chopped onion until translucent (about five minutes) in the remaining tsp of sesame oil in the same wok. (IMPORTANT - If you are using store bought curry paste, add three or four cloves of minced garlic while sauteing the onion!! If you are using the homemade, there's PLENTY of garlic in that to keep you happy.)
Add the curry paste and the creamed corn and stir until well mixed. Allow to cook for about five minutes.
Add the chick peas.
Fold in the tofu gently.
Add the spinach and basil, and then cover with a lid and let cook just until the spinach and basil are wilty.
DELICIOUS. Word of advice - when making the curry paste, feel free to tweak as much as you like! Each curry can be slightly different, and that's what makes it fun.
Number of Servings: 6
Recipe submitted by SparkPeople user DRESSAGEGRRRL.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 412.4 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 5.8 g
- Protein: 13.7 g