Yellow Curried Chick Peas W/ Tofu & Cilantro
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 330.6
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 564.7 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 11.1 g
- Protein: 22.9 g
View full nutritional breakdown of Yellow Curried Chick Peas W/ Tofu & Cilantro calories by ingredient
Number of Servings: 6
Ingredients
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*beans, TJ organic garbanzo beans, 3.50 cup (remove)
*Organic Extra Firm Tofu-Trader Joes, 5 serving (remove)
*A Taste of Thai Lite Coconut Milk (serving = 1/3 cup), 5 serving (remove)
Cilantro, raw, 4 tbsp (remove)
Garlic, 2 clove (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
*100% Natural Tomato Paste, 2 tbsp (remove)
*365 Organic Unrefined Virgin Coconut Oil, 1 tbsp (remove)
Water, tap, 1 cup (8 fl oz) (remove)
Curry powder, 2 tbsp (remove)
Peas, frozen, 2 cup (remove)
Directions
1.) Dice the onion and mince the garlic.
2.) Cook the onion and garlic in a large pan with coconut oil over medium heat until nnions are translucent (3-5 minutes).
3.) Drain the canned chick peas and add to the pan. Also add the frozen peas, cubed tofu, tomato paste, coconut milk, water and curry powder.
4.) Stir the pan until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
5.) While the mixture is simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pan. Give everything a stir and continue to simmer until the sauce has reduced to desired thickness. (The longer it simmers the more of the flavor the tofu will absorb).
6.) Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
7.) Serve over rice, baked potato, salad, or have on it's own!
Serving Size: Makes 6 Main Dish or 8 Side Dish Size Portions
Number of Servings: 6
Recipe submitted by SparkPeople user RIPCITYMOMMA.
2.) Cook the onion and garlic in a large pan with coconut oil over medium heat until nnions are translucent (3-5 minutes).
3.) Drain the canned chick peas and add to the pan. Also add the frozen peas, cubed tofu, tomato paste, coconut milk, water and curry powder.
4.) Stir the pan until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.
5.) While the mixture is simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pan. Give everything a stir and continue to simmer until the sauce has reduced to desired thickness. (The longer it simmers the more of the flavor the tofu will absorb).
6.) Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.
7.) Serve over rice, baked potato, salad, or have on it's own!
Serving Size: Makes 6 Main Dish or 8 Side Dish Size Portions
Number of Servings: 6
Recipe submitted by SparkPeople user RIPCITYMOMMA.