Chickpea, Tofu, and Spinach Curry. A quick and easy to make vegan chickpea, tofu and spinach curry that will warm you up and impress your friends and family! Home Recipes Lifestyle Início Receitas Lifestyle About Subscribe Português Sobre Subscreve English What to serve with this chickpea and spinach curry: I love having this curry as it is with a naan. Use it to soak up all the sauce or tear a bit off to have with every bite of curry!

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. As you stir, add salt, pepper and garlic. You can cook Chickpea, Tofu, and Spinach Curry using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chickpea, Tofu, and Spinach Curry

Prepare 1 tbsp of coconut oil.
It's 1 of large yellow onion, finely chopped.
Prepare 2 of fairly large garlic cloves, crushed.
You need 2 tbsp of fresh ginger.
Prepare 8 of dried unsulfered apricots, diced.
It's 3 tbsp of curry powder, heaped.
It's 2 (400 ml.) of cans coconut milk.
It's 2 (400 ml.) of cans chickpeas, drained and rinsed.
It's 500 gr. of firm tofu, patted dry and cubed.
You need 3 cups of baby spinach.
It's 2 tsp of course salt.
You need of coriander.
Prepare of lime juice.
Prepare of basmati rice.

Stir in garbanzo beans and gently fold in tofu. When spinach is tender, remove from heat and stir in basil. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. This super simple curry has Chickpea flour Tofu, Asparagus and cumin spiced onion tomato sauce.

Chickpea, Tofu, and Spinach Curry step by step

Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen..
Heat up the coconut oil in a wide pot on medium heat..
Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft..
Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan..
Add the coconut milk and season with sea salt, mixing well.
Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce..
Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!.

The asparagus is lightly toasted with garlic. then the sauce is made with onion, ginger, garlic, cumin and tomatoes. Add some non dairy milk or cream, asparagus and chickpea tofu, bring to a boil and done. It's naturally vegan + gluten-free and made super creamy with coconut milk. It's a good sign that you're onto something when a non-eggplant fan tells you that the eggplant curry you've just made is one of the best curries you've EVER made. Prep time: Cook time: Total time: Serves: This vegan curry is super quick and easy to make.