When the leaves start to change color and cool, brisk breezes begin to dance through the trees, my taste buds crave curry. Perhaps it's the availability of fall produce, which lends itself well to Indian dishes. Or maybe it's the heat of the curry paste I use ... it warms me on a cool evening.
This dish is one of my new favorites ... it's easy and nutritious. I found it at Allrecipes.com ... a great site for exploring new dishes.
I hope you and your family enjoy it:
Spinach Chick Pea Curry
1 tablespoon vegetable oil
1 onion, chopped
1 (14.75 ounce) can creamed corn (vegan version)
1 tablespoon curry paste
salt to taste
ground black pepper to taste
1/2 teaspoon garlic powder, or to taste
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (12 ounce) package firm tofu, cubed
1 bunch fresh spinach, stems removed
1 teaspoon dried basil or to taste
1. 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.
2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
3. Serve with rice.
-For a discussion on why vegan meals are Eco-friendly, please click HERE.
-I was unable to find vegan creamed corn so I simply took fresh corn and ran it through the food processor to get that creamy texture.
-For variety, try adding cauliflower, potatoes or any other veggies you have on hand.
For additional vegan recipes, be sure to click on the tab at the top of the Reduce Footprints blog.