vegan chickpea curry with tofu and spinach
This Vegan Chickpea Curry with Tofu and Spinach is quick and easy to make, and uses mostly pantry ingredients for a simple Indian-inspired dinner.
Servings: 4
Ingredients
- 1 tablespoon coconut oil can also use olive oil
- ½ white onion chopped
- 1-2 tablespoon red curry paste to taste
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- salt and black pepper to taste
- 2 15 oz cans of chickpeas, rinsed and drained
- 2 14.5 oz cans diced tomatoes
- 1 can coconut milk I like light, but you can use full fat
- 1 lb extra firm tofu pressed and cubed
- 3 cups fresh spinach optional
- to serve: brown rice fresh lime, cilantro
Instructions
- First, heat the coconut oil (or olive oil) over medium heat in a large pot.
- Add in the onion, and cook for a few minutes, until translucent and starting to turn light golden brown.
- Add in the curry paste and the spices, and let them toast for a minute or so.
- Next, add in your rinsed and drained chickpeas, followed by the tomatoes and coconut milk. Then, add in your tofu cubes.
- Lower the heat to medium-low, and allow the mixture to simmer for 10-15 minutes. You can use this time to cook your brown rice.
- When almost ready to serve, stir in your spinach (if using). Taste your curry at this point, and add more spices if desired.
- To serve, spoon the curry over your brown rice, and add a squeeze of lime and some fresh cilantro on top. Enjoy!