Vegetarian Curry Bowl For One Print this recipe Details Serves: 1Number of ingredients: 9To prep: 5 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1351Calories: 323Protein: 20gFat: 19gSaturated Fat: 6gCarbohydrates : 12.6gCarbohydrates per 100g: 3.84gFiber: 11gSodium: 384mgPotassium: 613mg Ingredients ½ cup canned chickpeas (drained and rinsed) 100g firm tofu, cubed 1 cup baby spinach 1 teaspoon olive oil 1 teaspoon curry paste (red or yellow) ¼ cup reduced fat coconut milk 1 teaspoon lime juice Salt and pepper, to taste Optional toppings: 1 tablespoon of nuts/seeds Method Pat tofu dry, then cut into cubes. Heat olive oil in a pan over medium heat. Add tofu and cook until golden on most sides (about 4–5 minutes). Add chickpeas and curry paste. Stir to coat and cook for 2 minutes until fragrant. Stir in coconut milk and simmer for 2–3 minutes. Add baby spinach and cook until just wilted. Season with salt, pepper and a squeeze of lime juice. Serve curry in a bowl. Scatter nuts or seeds over the top if desired.
