Customizable Spinach Curry with Tofu and Spices
Ingredients
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 bay leaves (optional)
- 1 cardamom pod (optional)
- 6 tomatoes
- juice of half a lemon
- 2 tablespoons coconut milk (optional)
- 1 teaspoon garlic paste with ginger
- 1 small package of tofu (optional)
- 1-2 handfuls of baby spinach
- 1/2 cup chickpeas
Preparation
Heat olive oil in a large pan or pot on medium heat.
Fry diced onions on medium heat for 5 minutes until golden brown.
Add spices and fry until aromatic and slightly sticky to the pan.
Add the blended tomato mixture.
Bring to a boil on high heat, then lower to a simmer.
Optionally add coconut milk for richness, or omit if not desired.
Add tofu and chickpeas if desired.
Serve with fresh rice, naan, or eat on its own.
Note: Dry frying tofu and roasting chickpeas improves texture and taste, as it helps tofu hold its shape and enhances chickpea flavor. Enjoy!
