Smart Tofu and Chickpea Curry

Name: Smart Tofu and Chickpea Curry with Spinach in Tikka Sauce
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Tofu; ½ unit(s) Chickpeas; 56 g Baby Spinach; 1.5 tsp Cumin-Turmeric Spice Blend; 7 g Cilantro; ½ cup Tikka Sauce; ½ unit(s) Yellow Onion; 1 tbsp Vegetable Stock Powder; 1 unit(s) Tomato; 0.13 tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Unsalted Butter*

with Spinach in Tikka Sauce

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Golden morsels of tofu have a delicate creamy interior while the outer layer is delightfully crispy after getting a quick toss in the pan. Coupled with fibre-rich chickpeas stewed in a creamy tikka sauce, this curry is not to be missed! Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:

Calorie Smart

•Veggie

•Carb Smart

•Low CO2

Allergens:

Soy

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

½ unit(s)

Chickpeas

56 g

Baby Spinach

1.5 tsp

Cumin-Turmeric Spice Blend

7 g

Cilantro

½ cup

Tikka Sauce

½ unit(s)

Yellow Onion

1 tbsp

Vegetable Stock Powder

1 unit(s)

Tomato

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories470 kcal

Fat692 g

Saturated Fat10 g

Carbohydrate33 g

Sugar9 g

Dietary Fiber9 g

Protein25 g

Cholesterol30 mg

Sodium1320 mg

Trans Fat0.5 g

Potassium1050 mg

Calcium650 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Measuring Spoons

•Measuring Cups

Cooking Steps

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat tofu dry with paper towels. Cut tofu into 1/2-inch cubes.
When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
Add tofu, then season with salt, pepper and Cumin-Turmeric Spice Blend. Pan-fry, turning cubes occasionally, until crispy and golden, 4-5 min. (TIP: If spices start to burn, reduce heat to medium.)
Transfer to a plate.

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
Cut tomato into 1/2-inch pieces.
Roughly chop spinach.
Roughly chop cilantro.

Return the same pan (from step 1) to medium.
Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add onions and tomatoes. Cook, stirring occasionally, until softened, 3-4 min.

Stir in tikka sauce and stock powder. Cook, stirring often, until sauce thickens slightly, 30 sec.
Add 1 cup (2 cups) water and half the chickpeas with their canning liquid to the pan (use all for 4ppl). Bring to simmer over high.
Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until chickpeas are tender and tomatoes are broken down, 8-10 min.

Add spinach, half the tofu and half the cilantro to the pan. Cook, stirring often, until spinach wilts, 1-2 min. (TIP: If curry reduces too much, add 2 tbsp water at a time, until desired consistency is reached.)
Season with salt and pepper, to taste.