Servings: 4
vegetable oil
onion, chopped
creamed corn
curry paste
salt to taste
ground black pepper to taste
garlic powder, or to taste
garbanzo beans (chickpeas), drained and rinsed
firm tofu, cubed
fresh spinach, stems removed
dried basil or to taste
Spinach Chickpea Curry
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  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.