Recipe flash: chickpea curry


- 1 14.5-oz can diced tomatoes with green chiles
- 1 10-oz package frozen chopped spinach
- 1 15-oz can chickpeas
- 1 tablespoon minced garlic
- 2 teaspoons curry powder
- 1/3 cup unsweetened, dried, grated coconut
- 1/2 teaspoon salt, to taste
- 1 lb firm tofu, cubed


Step 1

In a large saucepan, combine all the ingredients.

Step 2

Bring to a boil over high heat, then cover and cook over medium heat for 5 minutes.

Step 3

Break up the block of spinach with a fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes.

Step 4

Stir well before serving.

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