PEANUT BUTTER TOFU CURRY 🌱

45 mins
Serves 2
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Directions

  1. 1Cut the firm tofu into cubes.
  2. 2Add the chickpeas and tofu to a baking tray lined with parchment paper.
  3. 3Sprinkle with garam masala, turmeric, and a pinch of salt, then toss to coat.
  4. 4Bake at 200°C for about 30 minutes until golden and crisp.
  5. 5Sauté the onion, garlic, and ginger in a pan until softened.
  6. 6Add the dry spices (cumin, garam masala, ground coriander, turmeric, fenugreek, chilli powder) to the pan.
  7. 7Toast the spices until fragrant, then add the tomato paste and cook for about a minute until darker in color.
  8. 8Add the coconut milk and water to the pan.
  9. 9Stir in the peanut butter until combined.
  10. 10Add the baked tofu to the pan with the sauce.
  11. 11Simmer for about 10 minutes until the sauce has thickened and the flavors have combined.
  12. 12Add a large handful of spinach to the curry and stir until wilted.
  13. 13Season to taste before serving.
  14. 14Top with crispy chickpeas, an extra drizzle of coconut milk, and fresh coriander.
  15. 15Serve with bread or rice.

Ingredients

  • 300 g firm tofu
  • 1 large handful spinach
  • 0.5 half brown onion, diced
  • 2 cloves garlic, minced
  • 1 cm ginger, grated
  • 1 tsp cumin
  • 0.5 tsp garam masala
  • 0.5 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.5 tsp fenugreek
  • 0.5 tsp chilli powder
  • 200 ml coconut milk
  • 200 ml water
  • 1 tbsp tomato paste
  • 1 heaped tbsp peanut butter
  • coriander
  • bread/rice
  • 0.5 tin chickpeas, drained
  • 0.5 tsp garam masala
  • 0.5 tsp turmeric
  • 1 pinch salt

Equipment

baking traypansievewooden spoon

Tips

  • Do not knock the peanut butter, it works so well.
  • The curry is perfect for meal prep, so make a big batch.