Chickpea, Spinach and Tomato Curry
Directions
- 1Add oil to the pan and add coriander and cumin seeds.
- 2Add chopped onions and cook until soft.
- 3Add minced garlic.
- 4Add spice mix.
- 5Add tomato paste.
- 6Add drained and rinsed chickpeas.
- 7Add chopped tomatoes.
- 8Add salt and vegetable stock cube or vegetable bouillon powder.
- 9Add fresh spinach and lemon juice.
- 10Add cooked tofu.
- 11Add cashew cream, black sesame seeds, chilli flakes and fresh coriander.
Ingredients
- 700 g chickpeas, from a jar or can, drained and rinsed
- 1 medium white onion, finely chopped
- 6 cloves garlic, minced
- 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 400g tins or cartons chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp veg stock cube or vegetable bouillon powder
- 2 large handfuls fresh spinach
- 0.5 of a lemon lemon juice
- 250 g firm tofu
- 1 tsp cornstarch
- 0.5 tbsp tamari
- 80 g soaked cashew nuts
- 1 of one lemon lemon juice
- 1 tbsp nooch
- 0.5 tsp salt
- 1 clove garlic
- 60 ml water, to help it blend
- 0 black sesame seeds
- 0 chilli flakes
- 0 fresh coriander
Equipment
pan
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