Spinach Chickpea Curry
A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.
Servings per recipe: 4
Calories per serving: 346
Preparation time: 5m
Total cooking time: 20m
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (14.75 ounce) can creamed corn
- 1 tablespoon curry paste
- salt to taste
- ground black pepper to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (12 ounce) package firm tofu, cubed
- 1 bunch fresh spinach, stems removed
- 1 teaspoon dried basil or to taste
Directions:
- 1 In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
- 2 Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Nutrion facts:
| Total Fat | 12.3g | 19% |
| Saturated Fat | 2.0g | |
| Cholesterol | 0mg | |
| Sodium | 849mg | 34% |
| Potassium | 916mg | 26% |
| Total Carbohydrates | 44.7g | 14% |
| Dietary Fiber | 9g | 36% |
| Protein | 21.7g | 43% |
| Sugars | 6g | |
| Vitamin A | 9176IU | |
| Vitamin C | 18mg | |
| Calcium | 736mg | |
| Iron | 7mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 166mg | |
| Folate | 247mcg |
