chickpea, spinach, and tofu curry

Name: chickpea, spinach, and tofu curry
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 700 g chickpeas; 1 medium white onion; 6 cloves garlic; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp sweet smoked paprika; 1 tsp cumin; 1 tsp coriander; 0.25 tsp black pepper; 1 tbsp tomato paste; 2 x 400g tins or cartons of chopped tomatoes; 0.5 tsp salt; 0.33 tsp crumbled veg stock cube or vegetable bouillon powder; 2 large landfills fresh spinach; Juice of half a lemon; 250 g firm tofu; 1 tsp cornstarch; 0.5 tbsp tamari; 80 g soaked cashew nuts (in boiling water for 15 mins); juice of one lemon; 1 tbsp nooch; 0.5 tsp salt; 1 clove garlic; 60 ml water, to help it blend; Black sesame seeds; chilli flakes; fresh coriander

30m

Serves 3

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chickpea, spinach, and tofu curry

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30m

Serves 3

Directions

1Add olive oil to a pan with cumin seeds and stir for 10 seconds.
2Add the finely chopped onion to the pan and cook for 3-4 minutes.
3Grate garlic into the pan and cook until golden brown.
4Add paprika, cumin, and coriander to the pan and stir.
5Add 1 tablespoon of tomato paste to the pan and mix.
6Add the drained and rinsed chickpeas to the pan and stir.
7Add two 400g tins of chopped tomatoes to the pan and stir.
8Add nutritional yeast, salt, and crumbled vegetable stock cube to the pan and stir.
9Add two large handfuls of fresh spinach to the pan and stir until wilted.
10Cover the pan with a lid and let it simmer for about 15 minutes.
11Add cashew cream to the pan and stir.
12Add fried tofu cubes on top of the curry.
13Garnish with fresh coriander.

Ingredients

700 g chickpeas
1 medium white onion
6 cloves garlic
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp sweet smoked paprika
1 tsp cumin
1 tsp coriander
0.25 tsp black pepper
1 tbsp tomato paste
2 x 400g tins or cartons of chopped tomatoes
0.5 tsp salt
0.33 tsp crumbled veg stock cube or vegetable bouillon powder
2 large landfills fresh spinach
Juice of half a lemon
250 g firm tofu
1 tsp cornstarch
0.5 tbsp tamari
80 g soaked cashew nuts (in boiling water for 15 mins)
juice of one lemon
1 tbsp nooch
0.5 tsp salt
1 clove garlic
60 ml water, to help it blend
Black sesame seeds
chilli flakes
fresh coriander

Equipment

pangratercolander

Tips

The key to locking in flavor in such a short amount of time is to not rush the first few steps where you're cooking down spices and aromatics in lots of olive oil.
If you have a nut allergy you can use sunflower seeds in place of cashews.
Perfect for meal prep

chickpea, spinach, and tofu curry

chickpea, spinach, and tofu curry

Directions

Ingredients

Equipment

Tips

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