Spinach Chickpea and Tofu Curry
A delicious, creamy, and fully vegan tofu curry paired with spinach and chickpeas for a satisfying, flavorful meal.
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Ingredients
- 1 medium onion - I used a purple one, diced
- 2 Tbsp of olive oil
- 1 tsp of ground cumin
- 1/2 tsp of salt
- 1/2 tsp of ground coriander
- 1/2 tsp of freshly grated turmeric or powder
- 2 Bay leaves - optional
- 1 cardamon pod - optional
- 6 roasted tomatoes - optional to roast, peeled and blended with juice of half a large lemon
- 2 Tbsp of coconut milk - full fat, optional
- 1 tsp of garlic paste - I roasted garlic and blended it with a small piece of ginger and a bit of lemon
- 1 small package of tofu - optional (tossed with tapioca flour and a bit of salt and fried on a pan on all sides, without oil)
- 1-2 handfuls of baby spinach - more if you just want it to be a spinach curry)
- 1/2 cup of toasted chickpeas from a can. Tossed with a bit of paprika - salt, cumin and toasted for 10 mins
Instructions
- 1. Heat olive oil in a large pan or pot on medium heat.
- 2. Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown.
- 3. Add in your spices and fry until aromatic and it sticks slightly to the pan.
- 4. Add in your blended tomato mixture.
- 5. Place heat on high and then lower down to a simmer after it boil.
- 6. At this point, you could add coconut milk. It adds richness to it but you could leave it out if you don’t like the taste.
- 7. Add in your your spinach, tofu and chickpeas if you wish.
- 8. Serve with fresh rice or naan or eat on its own. Enjoy!
Notes
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