I’ve made this curry many times before, and last night it didn’t turn out as well as it had in the past. I think the softer tofu and a different flavor of curry are to blame. It was still pretty good and it’s definitely very healthy and easy to prepare. I found the original recipe on allrecipes.com.
1 onion – diced
2 cloves garlic
1 can garbanzo beans
1 can creamed corn (I know this sounds weird, but it gives a nice sweetness and base to the curry)
1 T. curry paste (Last night I used green curry paste, which was okay. In the past I’ve used yellow curry paste successfully.)
1 bag spinach, cleaned and rinsed
1 package tofu, cut into cubes (Use extra firm and it won’t break up like mine did last night!)
Sautee the onion and garlic in oil for a minute. Add the beans and sautee until heated through but before they start to stick to the pan. Mix in the creamed corn and curry paste. Add 1 T. to start and then add more if you want it spicier. Once the mixture is heated through, add spinach and mix in so it starts to wilt. It will look like a lot of spinach, but it cooks down quickly. Finally, add the tofu and simmer on low for 5 minutes to heat.
Notes: As I said, it was okay last night, but it’s been much better in the past. This dish would also be nice over a brown rice.
Servings: 4 servings