Smart Tofu and Chickpea Curry

Veggie

Under 50g of Carbs

Under 650 Calories

with Spinach in Tikka Sauce

5 min

Difficulty: 2/3

Indian

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.

Allergens

Triticale

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Tags

Veggie

Under 50g of Carbs

Under 650 Calories

Climate-conscious

Ingredients

Tofu

1 unit(s)

Chickpeas

0.5 unit(s)

Baby Spinach

56 g

Cumin-Turmeric Spice Blend

1.5 tsp

Cilantro

7 g

Tikka Sauce

0.5 cup

Yellow Onion

0.5 unit(s)

Vegetable Stock Powder

1 tbsp

Tomato

1 unit(s)

Salt

0.125 tsp

Pepper

0.125 tsp

Unsalted Butter

2 tbsp

Preparation

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.