Chickpea, spinach and tofu curry

Chickpea, spinach and tofu curry

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
25 mins
Photographer
Gorta Yuuki

This quick, tasty and inexpensive meal also makes me feel really healthy and virtuous. what more could you want?

Ingredients

Quantity Ingredient
oil, for cooking
1 onion, diced
2 garlic cloves, crushed
2 tablespoons curry paste
250ml see method for ingredients
250ml vegetable stock
400g tinned chickpeas, rinsed and drained
salt
100g baby spinach leaves
200g tofu, diced
coriander leaves

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil and the onion and cook for 5–6 minutes, or until the onion softens.
  2. Add the garlic and curry paste and cook for 1–2 minutes. Add the tomato purée, stock and chickpeas, bring to the boil and season with the salt. Reduce the heat and simmer for 10–15 minutes.
  3. Add the spinach and tofu and cook for 1–2 minutes. Check the seasoning then add the coriander leaves and serve with steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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