Vegan Spinach Curry with Tofu and Chickpeas
Ingredients
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric (freshly grated or powder)
- 2 bay leaves (optional)
- 1 cardamom pod (optional)
- 6 roasted tomatoes, peeled and blended with juice of half a large lemon (optional)
- 2 tablespoons coconut milk (full fat, optional)
- 1 teaspoon garlic paste (roasted garlic blended with a small piece of ginger and a bit of lemon)
- 1 small package of tofu (optional)
- 1-2 handfuls of baby spinach
- 1/2 cup of toasted chickpeas from a can (tossed with a bit of paprika, salt, and cumin)
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 them get golden brown.
Add in the spices and fry until aromatic and it sticks slightly to the pan.
Add in the 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 to add richness, but leave it out if you don’t like the taste.
Add in the spinach, tofu, and chickpeas if you wish.
Serve with fresh rice or naan, or eat on its own. Enjoy!
Note: Feel free to replace the optional ingredients with any others you have at hand or simply omit them.
