An easy vegan recipe loaded with Indian spices and flavours! When combined with crushed tomatoes, fresh garlic, ginger and coconut milk creates that rich creamy texture that is so good you would want to slurp it up! Although it is recommended to serve it with brown rice.
What a great vegan recipe!! Loaded with delicious and inviting ingredients and beautiful spices turmeric, cumin, coriander, ginger and garam masala. they all bring out the bold flavours of the southeast Asian dishes that is so tasty on it’s own with Naan bread or basmati/brown rice.
A little nutrition fact: it is helpful to add black pepper with turmeric to break down the compounds of turmeric and for better absorption. Turmeric is a nutritional rich spice that prevents inflammation and helps to prevent and treat Type 2 Diabetes.
I kept this recipe simple, wanting the spices to shine! Red pepper and tomatoes offer their own natural sweetness to this recipe. At the end, spinach for it’s nutritional value. Tofu and chickpeas both will provide us with the protein we often look for in our dishes.
Studies are showing that tofu reduces the risk of cancer. When I was diagnosed last summer with a form of breast cancer, I have been trying to incorporate foods that will reduce the risk of cancer coming back. Eating healthy has always been important to us since I was a child. Yes we sometimes indulge in the Hungarian foods and pastries but eating our fruits and vegetables was always part of our diet.
It is important to me to create recipes and include nutrient dense foods in my diet that I know would benefit me in the long run.
RECIPE INGREDIENTS
- Extra virgin olive oil
- Vegetables: onion, garlic, ginger, red pepper and spinach
- Spices: coriander, cumin, turmeric, garam masala
- Vegetable stock
- Tofu: select extra firm for this recipe
- Crushed tomatoes
- Coconut milk
- Seasonings: Himalayan salt and pepper
- Lime
- Parsley
HOW TO MAKE THIS RECIPE
Using a large skillet, heat olive oil over medium heat and add onion. Sauté for 3 minutes, add garlic, ginger and red pepper, sauté for another minute, long enough for the aromas to release.
In a small bowl, mix spices: coriander, cumin, turmeric, garam masala and red pepper flakes if used, in a small bowl. Stir and blend into the onion mixture.
Add vegetable stock, tofu, crushed tomatoes and coconut milk. Season with salt and pepper. Simmer for 20-25 minutes. The last 5 minutes add the spinach. Once wilted, it’s ready to serve. Squeeze half a lime into the skillet.
Once the last of the ingredients are added, it is important to simmer for 20 minutes to allow the coconut milk to thicken slightly. This is a lighter version and if you desire a thick sauce, then I would add 1 tablespoon of arrowroot starch with 1 teaspoon of water to the recipe at the end and bring it a light bowl for a minute or two.
FAQ
Can I use other vegetables for this dish? Yes, absolutely! Other options are carrots, celery, sweet potatoes, cauliflower, corn, squash and broccoli to name a few.
What choices do I have other then spinach? You can substitute spinach with kale, Bok choy, broccoli, arugula or green beans.
What can I serve this dish with other then rice? Dumplings, couscous, quinoa or enjoy it on it’s own with Naan bread and I have a homemade easy Naan bread recipe. Simply tap on the link: Naan Bread
Garnish with fresh parsley or cilantro. Serve with fresh lime and brown rice. I love eating my curry dishes with Naan Bread when I have a fresh bake bread on hand.
Easy Tofu and Chickpea Curry
Equipment
- 1 large skillet or fry pan
- 1 medium sauce pot
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion chopped
- 3 garlic, minced
- 1 inch fresh ginger, peeled and minced
- ½ red pepper, sliced
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala
- red pepper flakes (optional)
- 1 cup vegetable stock
- 14-16 oz extra firm tofu, break into pieces
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 2-3 handfuls organic baby spinach
- 1 juice of a lime
- parsley
Instructions
- Using a large skillet, heat olive oil over medium heat and add onion. Sauté for 3 minutes, add garlic, ginger and red pepper, sauté for another minute, long enough for the aromas to release.
- Mix coriander, cumin, turmeric, garam masala and red pepper flakes if used, in a small bowl. Stir and blend into the onion mixture.
- Add vegetable stock, tofu, crushed tomatoes and coconut milk. Season with salt and pepper. Simmer for 20-25 minutes. The last 5 minutes add the spinach. Once wilted, it’s ready to serve. Squeeze half a lime into the skillet.
- Garnish with fresh parsley or cilantro. Serve with fresh lime, balsamic rice, brown rice and/or Naan Bread.
2 Responses
We love chickpea curries and curries with tofu, but we hadn’t tried the two together in a curry until now. So cosily satisfying! We love it!
Wendy, I am so pleased you enjoy this combination with chickpeas and tofu as a curry dish!
Thank you so much for your lovely comment and rating.
Rose