chickpea, spinach, and tofu curry

30 mins
Serves 3
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Directions

  1. 1Add olive oil to a pan with cumin seeds and stir for 10 seconds.
  2. 2Add olive oil to a pan with cumin seeds and stir for 10 seconds.
  3. 3Add olive oil to a pan with cumin seeds and stir for 10 seconds.
  4. 4Add the finely chopped onion to the pan and cook for 3-4 minutes.
  5. 5Add the finely chopped onion to the pan and cook for 3-4 minutes.
  6. 6Add the finely chopped onion to the pan and cook for 3-4 minutes.
  7. 7Grate garlic into the pan and cook until golden brown.
  8. 8Grate garlic into the pan and cook until golden brown.
  9. 9Grate garlic into the pan and cook until golden brown.
  10. 10Add paprika, cumin, and coriander to the pan and stir.
  11. 11Add paprika, cumin, and coriander to the pan and stir.
  12. 12Add paprika, cumin, and coriander to the pan and stir.
  13. 13Add 1 tablespoon of tomato paste to the pan and mix.
  14. 14Add 1 tablespoon of tomato paste to the pan and mix.
  15. 15Add 1 tablespoon of tomato paste to the pan and mix.
  16. 16Add the drained and rinsed chickpeas to the pan and stir.
  17. 17Add the drained and rinsed chickpeas to the pan and stir.
  18. 18Add the drained and rinsed chickpeas to the pan and stir.
  19. 19Add two 400g tins of chopped tomatoes to the pan and stir.
  20. 20Add two 400g tins of chopped tomatoes to the pan and stir.
  21. 21Add two 400g tins of chopped tomatoes to the pan and stir.
  22. 22Add nutritional yeast, salt, and crumbled vegetable stock cube to the pan and stir.
  23. 23Add nutritional yeast, salt, and crumbled vegetable stock cube to the pan and stir.
  24. 24Add nutritional yeast, salt, and crumbled vegetable stock cube to the pan and stir.
  25. 25Add two large handfuls of fresh spinach to the pan and stir until wilted.
  26. 26Add two large handfuls of fresh spinach to the pan and stir until wilted.
  27. 27Add two large handfuls of fresh spinach to the pan and stir until wilted.
  28. 28Cover the pan with a lid and let it simmer for about 15 minutes.
  29. 29Cover the pan with a lid and let it simmer for about 15 minutes.
  30. 30Cover the pan with a lid and let it simmer for about 15 minutes.
  31. 31Add cashew cream to the pan and stir.
  32. 32Add cashew cream to the pan and stir.
  33. 33Add cashew cream to the pan and stir.
  34. 34Add fried tofu cubes on top of the curry.
  35. 35Add fried tofu cubes on top of the curry.
  36. 36Add fried tofu cubes on top of the curry.
  37. 37Garnish with fresh coriander.
  38. 38Garnish with fresh coriander.
  39. 39Garnish with fresh coriander.

Ingredients

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