Spinach curry with tofu and chick peas

1 Cup wild rice
2 Tbsp. Oil
One pound of firm tofu -- patted dry and cut into cubes
Salt and pepper
7 garlic cloves - chopped
3 Tbsp. ground ginger (can also use fresh but grate it)
2 Tbsp. ground cumin
2 Tbsp. ground corriander
3 C. low sodium vegetable broth
2 16 ounce bags of frozen chopped spinach - defrosted
2 Tbsp. wheat flour
2 Tbsp. curry paste (red or other)
1/2 C. mango chutney (you can get this at an Indian restaurant)
1 15 oz. can of chick peas (garbanzo beans) - drained
.5 C. sliced almonds

Prepare rice according to package directions

Brown tofu in oil (with salt and pepper) - cook until golden brown. Make sure you use a non stick skillet and that the tofu is pretty dry or the tofu will spit a bit. Remove tofu when browned (golden to light brown) and set aside.

In the same pan, saute onions and garlic. Add ginger, corriander and cumin when onions are softer (about 3 minutes). Cook together for another three minutes. Add spinach and cook for a couple of minutes. Then add flour, mix well and cook for 1-2 minutes. Do not let the spinach stick to the pan.

Add three cups of vegetable stock and bring to a boil (when you can see the spinach bubbling). Then add the curry paste, mango chutney, chick peas and the tofu you set aside earlier. Cover and cook for about 10 minutes (at a simmer).

When the spinach curry is simmering, toast the almonds in a dry skillet over medium heat until they're golden (you can also toast them before you start making the curry so you use less pans like I do!). Mix the almonds into the rice.

Then serve the curry over rice. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user DEANNALDAVIS.