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