Spinach Chickpea Curry

Name: Spinach Chickpea Curry
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 (14.75 ounce) can creamed corn; 1 tablespoon curry paste; salt to taste; ground black pepper to taste; 1/2 teaspoon garlic powder, or to taste; 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 taste

11 ingredients

2 steps

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (14.75 ounce) can creamed corn
1 tablespoon curry paste
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder, or to taste
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 taste

Directions

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.