Chickpea Spinach Curry


2 tablespoons coconut oil
1 onion, chopped
2 cups organic corn kernals (if frozen, defrost first)
1 tablespoon Thai red curry paste
unrefined sea salt to taste
ground black pepper to taste
2 cloves garlic, crushed
1 inch piece of ginger, grated
1 can organic chickpeas, drained and rinsed (or used dried if you planned ahead!)
1 350g (12 oz) package extra firm organic tofu, cubed
1 bunch fresh spinach, stems removed
1 handful of fresh basil, choped


In a large wok or skillet heat oil over medium heat; saute onions, garlic and ginger until softened. Add tofu and saute a few more min. Stir in corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt and pepper. Stir in garbanzo beans. Add spinach and basil and cover. When spinach is tender, remove from heat and serve.

Serves 4

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