We’re really happy to share with you one of new favourite weekday meals. This vegan chickpea, spinach and tofu curry recipe is simple and quick to make. It’s ideal to eat again the following day for lunch. Many of our favourite ingredients come together beautifully for this vegan curry. It’s packed full of flavour and the firm tofu soaks up all the spices, of the rich, creamy sauce. Absolutely delicious!
5 cups chickpeas soaking overnight (or use 400g tin / jar of cooked chickpeas that have been drained and rinsed)
5tbsp Vegetable based oil for cooking
1 bay leaf.
2 garlic cloves (finely chopped)
2cm piece of fresh ginger (finely chopped)
1 tsp brown/black mustard seeds
1 tsp cumin seeds
5-6 curry leaves
¼ tsp Turmeric
1 tsp Sweet Paprika powder
Pinch hot chilli powder
1 brown onion (finely chopped)
250mL crushed tomatoes or passata
5 cups fresh spinach (washed and rinsed)
100mL coconut cream
50mL filtered water
For the Tofu.
200gr Firm Tofu (chopped into bite sized cubes)
½ tsp Sweet Paprika
If you are using dried chickpeas, place the 2 cups for soaking overnight and then cook until soft.
Marinade the cubed firm tofu in the Tamari, with a pinch of turmeric and ½ teaspoon of sweet paprika. Put to one side.
Over a medium heat, add a little oil to a deep fry pan. Add the mustard seeds, cumin seeds and curry leaves, when they start to ‘pop,’ add the bay leaf, finely chopped ginger and garlic and stir.
Next add the turmeric powder, black pepper, cloves, hot chilli powder and the chopped onion. Stirring very well until all is mixed and cook until the onion is soft.
Add the crushed tomatoes (or passata) cover and bring to boil. If the sauce becomes too dry, add water.
Next add the washed and drained spinach. Stirring very well, mixing all together and cook for couple of minutes until the spinach wilts.
Add the chickpeas, the sweet paprika, and season with salt and black pepper to taste. Cover and lower the heat and keep cooking.
Depending how saucy you like your curry add more water.
Meanwhile, in a separated frypan, over a medium heat, add the marinading tofu with the juices, and cook until the juices are reduced, and the tofu soaks up most of the Tamari. (approx. 5 mins)
Add the tofu to the pan with the chickpeas, mix well together and allow to simmer for 5 minutes.
Turn the off, squeeze the juice from half a lemon into the curry. And serve.
Curry Serving Options:
Serve with a rice of your choosing. We like steamed basmati or a medium grain brown rice.
You can also serve on its own, or with a dollop of yoghurt, (we use coconut yoghurt) with Roti bread, pitta, chapati or naan.
You could play a little with this recipe and add cauliflower.
If you don’t like spice, you can omit the hot chilli powder.