Let’s have a curry night! Try my super easy and flavourful recipe for chickpea tofu and spinach curry.
Recipe
Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4
Ingredients
1 tablespoon coconut oil
2 garlic cloves, minced
1 small white onion, finely chopped
1 teaspoon curry powder
1 teaspoon cumin seeds
1 teaspoon ground ginger
1 teaspoon garam masala
1 teaspoon turmeric
salt and pepper, to taste
1 cup cooked or canned chickpeas
1 1/2 cup coconut milk
1/2 cup coconut yogurt
400 grams firm tofu, cubed
3 cups baby spinach
fresh parsley, for serving
brown rice, for serving
naan bread, for serving
Method
In a large heavy pot heat oil and add garlic, cook for 30 seconds. Add in onions and cook for 2-3 minutes until golden brown. Add the spices and season to taste, cook for 1 minute. Add chickpeas, coconut milk and yogurt, cover the pot and simmer for 10 minutes. Add in tofu and spinach, cook for another 10 minutes, stirring occasionally until the tofu and chickpeas are cooked through and the curry is creamy.
Garnish with fresh parsley and serve warm with naan bread and brown rice. Enjoy!
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