Spinach Chickpea Curry Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 onion, chopped
<br>- 1 (14.75 ounce) can creamed corn
<br>- 1 tablespoon curry paste
<br>- salt to taste
<br>- ground black pepper to taste
<br>- 1/2 teaspoon garlic powder, or to taste
<br>- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
<br>- 1 (12 ounce) package firm tofu, cubed
<br>- 1 bunch fresh spinach, stems removed
<br>- 1 teaspoon dried basil or to taste
<br><p></p>Directions
<br>step 1: In a large wok or skillet heat oil over medium heat; saute onions until translucent.  Stir in creamed corn and curry paste.  Cook, stirring regularly, for 5 minutes.  As you stir, add salt, pepper and garlic.
<br>step 2: Stir in garbanzo beans and gently fold in tofu.  Add spinach and cover.  When spinach is tender, remove from heat and stir in basil.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (14.75 ounce) can creamed corn
- 1 tablespoon curry paste
- salt to taste
- ground black pepper to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (12 ounce) package firm tofu, cubed
- 1 bunch fresh spinach, stems removed
- 1 teaspoon dried basil or to taste

Directions
step 1: In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
step 2: Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

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