Spinach Curry With Tofu And Chick Peas

Ingredients

1 Cup wild rice

2 Tbsp. Oil

One pound of firm tofu -- patted dry and cut into cubes

Salt and pepper

7 garlic cloves - chopped

3 Tbsp. ground ginger (can also use fresh but grate it)

2 Tbsp. ground cumin

2 Tbsp. ground corriander

3 C. low sodium vegetable broth

2 16 ounce bags of frozen chopped spinach - defrosted

2 Tbsp. wheat flour

2 Tbsp. curry paste (red or other)

1/2 C. mango chutney (you can get this at an Indian restaurant)

1 15 oz. can of chick peas (garbanzo beans) - drained

.5 C. sliced almonds

Vegetarian Food That's Just Like Indian Take Out!

Spark Recipes

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