This recipe is a twist on classic Indian curries. We used coconut milk as our cream instead of actual cream. Though coconut milk is still high in calories and fat, it has medium chain triglycerides (MCTs). MCTs are less likely to be stored as fat and some studies suggest that they decrease appetite. Regardless, it is fat and so it should be used in moderation.
- Chickpeas (1 can)
- Coconut milk (1 can)
- Baby Spinach (1 bag, 6 oz)
- Roma Tomatoes (3)
- Garlic (4 cloves)
- Onions (2)
- Firm Tofu
- Vegetable Oil
- Curry Powder (1.5 teaspoon) – We used the Aachi brand from the Indian store. It’s our go-to curry powder, but anything will do.
- Turmeric (1/2 teaspoon)
- Cayenne Pepper
Recipe (Serves 4)
- Start by cutting the tofu into 1 inch cubes and pat dry. In a nonstick pan, heat up 1 tablespoon of vegetable oil on high heat. Add dry tofu cubes and cook until slightly golden but still soft. This will take about 10 minutes. Once done, set aside to cool.
- In a separate pan on medium high heat, heat up 1 teaspoon of vegetable oil and add the minced garlic. Once garlic is slightly softened, add the diced onion. Add the curry powder and turmeric next and cook for about 4-5 minutes.
- Add the diced tomatoes and rinsed chickpeas next. Cook for another 4-5 minutes. Then add the bag of spinach one handful at a time and stir. This gives time for the spinach to wilt between handfuls. Add the cooked tofu.
- Add the coconut milk to the pan. Turn the heat down to low and let simmer for about 6-8 minutes. Add salt and cayenne pepper to taste.
- Serve and enjoy! This dish is super simple to make and great for freezing.