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My review
Spinach Chickpea Curry
BELLACOOLA
"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."
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Ingredients
20 m servings 346 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 346 calories; 12.3 g fat; 44.7 g carbohydrates; 21.7 g protein; 0 mg cholesterol; 849 mg sodium. Full nutrition
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Reviews
Read all reviews 188266 Ratings
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Most helpful positive review
12/11/2005
Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...
Most helpful critical review
4/5/2011
This is the first recipe I have not liked from this site. I'm very surprised because it has alot of my favorite ingredients. Just by the smell of it I could tell I wasn't going to like it. I tri...
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12/11/2005
Excellent. Quick, easy and flavorful. (I skipped the tofu.) My boyfriend from India made the following modifications for more authenticity: After heating oil in pan, add 1/2 t. cumin seeds. Hea...
4/1/2009
I noticed there were no reviews from someone saying they are Indian. So here I am. I tried this out because I was curious about the creamed corn base - all of my curries use tomatoes. I used ...
12/19/2006
I have never made an indian dish that tasted so authentic! Just as good as anything I would get at the restaurant. While sauteeing the onions I added 1/2 tsp of garam masala and 1/2 tsp of groun...
11/5/2000
This was an excellent dish. I baked my tofu at 425 for 20 mins (cubed) prior to adding it to the pan, I like tofu a little more "cooked" than it usually gets in dishes like these. The tofu woul...
4/19/2007
This recipe was just delicious!! My only change was to the curry paste, as I didnt have any so I used 2tbspns. of Tomato Paste, and 2tbspns. of curry powder... mixed it well and then added per t...
11/28/2002
This is one of my family's favorites and I have made it dozens of times. I don't like curry powder but curry paste is much different! I always get the mild kind which is excellent. Others who fo...
10/13/2007
I followed the recipe as is except that I added a diced tomato. Make sure you buy extra firm tofu (the kind for stir frying), otherwise it will fall apart when you are cooking the curry. This c...
4/10/2002
This recipe is easy to make and tastes great! The creamed corn gives it a nice sweetness and consistancy. All of the ingredients are easy to come by with the exception of the curry paste. I ad...
6/18/2003
This is a really great quick, healthy and filling recipe. I did not add rice, but ate it on its own. I also followed advice from another reviewer and baked the cubed tofu at 425 for 25 - 30 mi...