with Spinach in Tikka Sauce
Golden morsels of tofu have a delicate 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. Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Roma tomatoes • Yellow onion • Spinach • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
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)
Chicken Breast Tenders
310 g
Salt
0.125 tsp
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
- 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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear for 3-4 min per side, until tenders are golden and cooked through.**
- Remove from heat, then transfer chicken breast tenders to a plate. Cover to keep warm.
- Return the same pan 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.
- Divide curry between bowls.
- Top bowls with remaining tofu and chicken breast tenders.
- Sprinkle remaining cilantro over top.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Reheat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove from heat, then transfer chicken to a plate. Cover to keep warm.
Top bowls with chicken.
660
kcal
Calories
30
g
Fat
10
g
Saturated Fat
32
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
63
g
Protein
155
mg
Cholesterol
1380
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
650
mg
Calcium
6
mg
Iron
with Sugar Snap Peas and Peppers
