# Chickpea, Spinach and Tomato Curry

This recipe is for a quick chickpea, spinach and tomato curry that is healthy, high-protein, and super convenient.

- Total time: 30 min
- Cuisine: Indian
- Category: Drink
- Language: en

## 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 x 400g tins or cartons chopped tomatoes
- 0.5 tsp salt
- 0.5 of a crumbled/tsp veg stock cube or vegetable bouillon powder
- 2 large handfuls fresh spinach
- 0.5 of a lemon juice
- 250 g firm tofu
- 1 tsp cornstarch
- 0.5 tbsp tamari
- 80 g soaked cashew nuts
- 1 of one lemon juice
- 1 tbsp nooch
- 0.5 tsp salt
- 1 clove garlic
- 60 80ml water, to help it blend
- 1 tsp black sesame seeds
- 1 tsp chilli flakes
- 1 tsp fresh coriander

## Instructions

1. Add oil to the pan and add the coriander and cumin seeds and cook until fragrant.
2. Add chopped onions, cook for a few minutes.
3. Add garlic, tomato paste, and spices.
4. Stir and cook for 2 minutes.
5. Add the chickpeas and canned tomatoes.
6. Add salt and vegetable stock.
7. Simmer for 10 minutes.
8. Add spinach and cook until wilted.
9. Add lemon juice.
10. Make cashew cream: blend soaked cashews, lemon juice, nutritional yeast, salt, garlic, and water until smooth.
11. Add the tofu and simmer until heated through.
12. Serve with cashew cream, sesame seeds, and coriander.

## Equipment

- large pan

## Source

- Original video: https://www.instagram.com/reel/DEdH9I3Ixzp/?igsh=d2Vxdm10MjIxMDdj
- Recipe page: https://www.cliprecipe.com/recipe/8d3590ec-28b3-4273-a3f8-a56e3a9f0e33
- Extracted: 2025-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt