Spinach Chickpea Curry

Ingredients

• 1 teaspoon basil or dried to taste
• 15 ounce garbanzo beans drained and rinsed canned (chickpeas)
• 14.8 ounce corn canned
• 1 tablespoon curry paste 
• 0.5 teaspoon garlic powder to taste
• 4 servings ground pepper black to taste
• 1  onion chopped
• 4 servings salt to taste
• 1 bunch pkt spinach fresh
• 12 ounce spicy tofu firm cubed
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• wok

Directions

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.
2. Stir in garbanzo beans and gently fold in tofu.
3. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.