Spinach and Tofu Curry with Chickpeas
Ingredients
- 2 tbsp oil
- 250g firm tofu, cut into large pieces
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 can chickpeas, drained (approx. 220g)
- A handful of cocktail tomatoes
- 1-2 handfuls of frozen spinach or kale
- 1/4 tsp ground ginger
- 1/2 tbsp cumin
- 2 tbsp curry powder (optional)
- 1/4 tsp sambal oelek
- 2 tbsp vegetable fond
- Approx. 300ml oat cream
- Approx. 150ml thick yogurt (e.g., vegan Turkish yogurt)
- Salt and pepper
- Rice (3-4 portions)
Preparation
Boil rice according to the instructions.
In a frying pan, add the oil, garlic, onion, and tofu. Fry until golden brown.
Add the chickpeas and spinach/kale to the pan. Sprinkle in ground ginger, cumin, curry powder (if using), vegetable fond, salt, and pepper. Pour in the oat cream.
Allow the mixture to simmer on medium heat for 5-7 minutes. Then, add the cocktail tomatoes and yogurt. Mix well.
Taste test and adjust the seasoning if desired. Once the curry has thickened, serve it with rice.
Optional Adaptations
For crispy tofu, air fry or bake it before adding it to the frying pan.
Instead of tofu, you can use vegan chicken pieces or omit them and use only chickpeas.
Use another form of plant-based cooking cream, such as coconut milk or coconut cream.
Feel free to season the dish according to your preference.
