Spinach Chickpea Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon vegetable oil1 onion, chopped1 (14.75 ounce) can creamed corn1 tablespoon curry paste ½ teaspoon garlic, or to taste1 (15 ounce) can garbanzo beans, drained and rinsed1 (12 ounce) package firm tofu, cubed- optional1 bunch fresh spinach, stems removed1 teaspoon dried basil or to tasteSalt to taste
In large wok or skillet heat oil over medium heat; sauté onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt pepper, and garlic.
Stir in garbanzo beans and gently fold in tofu-optional. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Creates four very large servings, best over rice or cous cous
Number of Servings: 4
Recipe submitted by SparkPeople user ORIE723.
Stir in garbanzo beans and gently fold in tofu-optional. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Creates four very large servings, best over rice or cous cous
Number of Servings: 4
Recipe submitted by SparkPeople user ORIE723.
Nutritional Info Amount Per Serving
- Calories: 365.1
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 594.7 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 11.1 g
- Protein: 22.5 g
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