Thirty-minute meals: spinach chickpea curry
This is a quick, delicious Indian-style curry with spinach, chickpeas and onions.
You can always add cauliflower, potatoes, and sweet potatoes to this recipe if you want extra vegetables.
You will need:
* One tablespoon vegetable oil.
* One onion, chopped.
* One can sweetcorn.
* One tablespoon curry paste
* Salt and ground black pepper to taste.
* Half a teaspoon garlic powder, or to taste.
* One can chickpeas, drained and rinsed.
* One package firm tofu, cubed.
* One bunch fresh spinach, stems removed.
* One teaspoon dried basil or to taste.
What to do:
Heat oil in a large wok over medium heat; sauté onions until translucent. Stir in sweetcorn and curry paste. Cook, stirring regularly, for five minutes.
As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in tofu.
Add spinach and cover. When spinach is tender, remove from heat and stir in basil.
Serve with nan bread, pita or rice if desired.
