~300 Cal / 20G Protein Chickpea Curry

For 4 Servings:

• 4 small/medium tomatoes (or 2 really big ones)
• 2.5 cup cooked chickpeas
• 8 cups of spinach (usually an entire small container)
• 2 containers of soft silken tofu
• 1-2 tbsp curry powder
• 4 tbsp nutritional yeast

1. In a pot, sauté down the tomatoes.
2. Add the chickpeas and curry powder. Cook for another 2-4mins.
3. Add in the fresh spinach and wilt that down.
4. Blend the nutritional yeast and some of the curry powder with the silken tofu to create the "curry sauce"
5. Pour the "sauce" over your veg and chickpeas. Serve!

I eat it over 1/2 cup of rice (which adds another ~100cal/3g protein).

This is a very minimal, bare bones recipe. You can add more spices to spruce it up. 🙂