Spinach Curry with Tofu and Chickpeas
Ingredients
- 1 medium onion (I used a purple one), diced
- 2 T of olive oil
- 1 tsp of ground cumin
- 1/2 tsp of salt
- 1/2 tsp of ground coriander
- 1/2 tsp of freshly grated turmeric or powder
- 2 Bay leaves (optional)
- 1 cardamon pod (optional)
- 6 roasted tomatoes (optional to roast), peeled and blended with juice of half a large lemon
- 2 T of coconut milk (full fat, optional)
- 1 tsp of garlic paste (I roasted garlic and blended it with a small piece of ginger and a bit of lemon)
- 1 small package of tofu, optional (tossed with tapioca flour and a bit of salt and fried on a pan on all sides, without oil)
- 1-2 handfuls of baby spinach, more if you just want it to be a spinach curry
- 1/2 cup of toasted chickpeas from a can, tossed with a bit of paprika, salt, cumin and toasted for 10 mins
Preparation
Heat olive oil in a large pan or pot on medium heat
Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown
Add in your spices and fry until aromatic and it sticks slightly to the pan
Add in your blended tomato mixture
Place heat on high and then lower down to a simmer after it boils
At this point, you could add coconut milk. It adds richness to it but you could leave it out if you don’t like the taste
Add in your spinach, tofu and chickpeas if you wish
Serve with fresh rice or naan or eat on its own
Note: it’s a bit more work to dry fry the tofu and roast the chickpeas! I do it because the tofu if it’s fried holds it’s shape better. When I roast the chickpeas it taste so much better than just straight out from the can. Enjoy!
