DINNER
Chickpea and tofu coconut curry
A simple recipe for your everyday rotation.
30 min preparation & cooking4 servings~19g protein per serving
Ingredients
- 1 block (14 oz) extra firm tofu, cubed
- 1 can chickpeas, rinsed
- 1 can light coconut milk
- 1 can diced tomatoes
- 2 cups baby spinach
- 2 tablespoons curry paste
- 1 tablespoon olive oil
Method
- Brown the tofu in the oil, about 6 minutes. Stir in the curry paste for 1 minute.
- Add the coconut milk, tomatoes and chickpeas and simmer 15 minutes.
- Stir in the spinach and serve over rice.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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