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Spinach and chickpea curry

Recipe Information

Description:
Spinach and chickpea curry is a delicious Indian recipe usually served as a main dish. It requires about 5 minutes of prep time and about 15 minutes of cooking time for a combined total time of 20 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Spinach; Chickpeas
Category Vegetables; Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Indian
Cook Method Stove Top; Sautéing
Diet

Ingredients

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 1 14.75-ounce can creamed corn

  • 1 tablespoon curry paste

  • Salt and ground black pepper to taste

  • 1/2 teaspoon garlic powder, or to taste

  • 1 15-ounce can chickpeas (or garbanzo beans), drained and rinsed

  • 1 12-ounce package firm tofu, cubed

  • 1 bunch fresh spinach, stems removed

  • 1 teaspoon dried basil, or to taste

Directions

  • Heat the oil in a large wok or skillet over medium heat. Add the onions and sauté until translucent. Add the creamed corn and curry paste. Cook for five minutes, stirring regularly. Add salt, pepper, and garlic powder.

  • Gently fold in the garbanzo beans and tofu. Add spinach and cover until tender. Remove mixture from heat, stir in basil, and serve.

Nutrition (per serving)

  • Calories: 346 cal

  • Total fat: 12g

  • Saturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 849mg

  • Potassium: 916mg

  • Carbohydrate: 45g

  • Fiber: 9g

  • Protein: 22g