A quick and easy to make chickpea, tofu and spinach curry that will warm you up and impress your friends and family! #vegan #healthy #indian #recipe
INGREDIENTS
- 1 tbsp coconut oil
- 1 large yellow onion, finely chopped
- 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
- 2 tbsp ( or more! ) fresh ginger, grated
- 8 dried unsulfured apricots, diced
- 3 heaped tbsp curry powder
- 2 400ml. cans coconut milk
- 1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed
- 500 gr. firm tofu, patted dry and cut into cubes
- 3 cups packed baby spinach
- 2 tsp coarse sea salt
TO SERVE
- a few sprigs of coriander
- a squeeze of lime juice
- basmati rice
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.