Spinach Chick Pea Curry

Servings/Yield
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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 ounce) (14.75 can creamed corn
1 tablespoon curry paste
salt to taste
ground black pepper to taste
½ teaspoon garlic powder, or to taste
1 ounce) (15 can garbanzo beans, drained and rinsed
1 ounce) (12 package firm tofu, cubed
1 bunch fresh spinach, stems removed
1 teaspoon dried basil or to taste

Method

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.

Notes

"A quick delicious Indian-style curry with spinach, chick peas, 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."

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
Original recipe yield: 4 servings

hen add onion, 1 t. garam masala, 1 t. chili powder and 1 T. curry powder. (no curry paste required) I followed the recipe similary except that I added about 1/2 cup water after putting in the chick peas to create a thinner consistancy. We both loved it served with basmati rice. Next time I may add some chopped tomato.