Rating: 4 stars
277 Ratings
  • 5 star values: 129
  • 4 star values: 97
  • 3 star values: 31
  • 2 star values: 13
  • 1 star values: 7

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.

Recipe Summary

cook:
15 mins
total:
20 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Nutrition Facts

346 calories; protein 21.7g; carbohydrates 44.7g; fat 12.3g; sodium 848.6mg. Full Nutrition
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