chickpea, spinach, and tofu curry

Updated at: Fri, 16 Feb 2024 12:12:34 GMT

Step 1

Toast the whole spices for 30 seconds in a dry pan, then crush them in a pestle and mortar to help release the oils and therefore, the flavour. Put them back into the pan with 3 tbsp olive oil, when hot, add the onion and fry off for 8 mins on medium heat with a pinch of salt.

Step 2

Add the garlic and cook off 2-3 mins more, then add the ground spices and more olive oil if you need. Cook off for about a minute, coating everything really well, then add the tomato puree and mix well again. Cook for 2 mins more.

Step 3

Add the chickpeas and make sure they are coated very well in the spice mixture, then add the tomatoes, fill up their cans or cartons halfway, swill around to get all the juices, then tip into the pan, too. Add 1/3 tsp salt, and the part crumbled stock cube or pinch of bouillon. Mix well, season to taste. Bubble on a low medium heat whilst you prep the tofu and the cashew cream.

Step 4

Give the tofu a good squeeze, in a kitchen towel, to drain off any excess water, then cut into 1 cm cubes and add to a mixing bowl with the cornstarch. Give it a good toss around, then fry off in olive oil for a few mins each side, letting the cubes sit, until turning brown. Add the 1/2 tbsp tamari and stir well. Take off the heat and set aside.

Step 5

In a small blender or bullet, blend the ingredients for the cashew cream, or just use vegan cream if you desire.

Step 6

Back to the chickpeas, add the spinach leaves, mix a little then put the lid on to let them wilt for 5 mins. Once wilted, stir well, take off the heat, squeeze in the lemon juice, stir again and top with the tofu, the cream, and fresh coriander.

Step 7

Serve with brown rice, or sourdough.

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