Spinach Chickpea Curry

How to cook Spinach Chickpea Curry

Ingredients: 1 tablespoon vegetable lubricant 1 onion, chopped 1 (14.75 ounce) can creamed corn 1 tablespoon curry paste salt to taste ground black pepper to cultivation 1/2 teaspoon garlic potency, or to grain 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 partiality

Directions: In a large wok or skillet heat oil over medium excitement; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, by reason of 5 minutes. As you stir, add pickle, pepper and garlic. Stir in garbanzo beans and gently fold in tofu. Add spinach and screen. When spinach is jolly-boat, remove from heat and stir in basil.


Servings Per Prescription: 4

Amount Per Serving

Calories: 346

Total Fat: 12.3g Cholesterol: 0mg Sodium: 849mg Total Carbs: 44.7g Dietary Fiber: 9g Protein: 21.7g

Prepare time:5 Min

Cook time:15 Min

Ready in:20 Min

Serving in the interest:4 peoples

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