Vegan Chickpea Tofu Spinach Curry
Ingredients
- 2 tbsp olive oil
- 1 small white onion, finely shopped
- 400g fresh tomatoes, diced
- salt and black pepper, to taste
- 400g canned chickpeas, drained
- 300 g firm tofu sliced
- 2 garlic cloves, minced
- 1 1/2 tbsp garam masala
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1 cup coconut milk
- 3 cups baby spinach
Preparation
In a deep pot heat the oil over medium heat. Add in onions and tomatoes. Season with the sea salt and pepper, stir together. Lower the heat to low and cook for about 10 minutes.
Add in the chickpeas, tofu, garlic, garam masala, curry powder and ginger. Stir to combine.
Add in the coconut milk, stir to combine.
Bring the curry to a boil, then reduce the heat to a medium-low and simmer for about 12 minutes.
Mix in spinach before turning off the heat.
Serve over rice and enjoy immediately!
