Tofu with Spinach and Chickpeas – all in an easy one-pot curry
Our ‘beginning of year’ resolution is to eat more vegetarian food.
And to be honest, I love that secretly because I find cooking vegetarian food easier and fuss-free to cook. So this leads me to a constant hunt to find cool, comforting, easy and fast recipes for my family.
We loved this recipe. Its one of those forgiving one-pot recipes that needs minimum prep time, tastes awesome and a good one to slot in the middle of a busy week. It freezes well too if you want to make it over the weekend and save it for a busy weekday dinner. And guess what… my daughter hasn’t figured out that there is so much spinach hidden in the curry. Hah! win-win. 🙂
Feeds: 4 decently hungry people | Prep time: 10 mins | Cook time: 15 mins
1 tbsp oil
400 gms tofu chopped
1 white onion chopped
1/2 tsp turmeric powder
1 tsp cumin powder
1 400 ml can of chickpeas (drained and rinsed)
1 tsp garam powder
1 400 ml can of coconut milk
1 tsp ginger garlic paste
pinch of sugar
salt to taste
2 cups spinach leaves chopped (fresh is great but frozen cubes work too)
Hint: typically when you add cumin powder you can also add 1/2 tsp of coriander powder.
1. Heat oil and fry onion until golden, then add ginger garlic paste and fry a bit, add the powders and cook until oil surfaces over the paste. Add coconut milk and chickpeas – cook for 5 mins.
2. Then add tofu, salt and sugar.
Hint: when you use canned beans, drain and rinse out the beans using fresh water. This way you aren’t compromising the flavors of the dish with canned water.
3. Cook for 10 mins and don’t stir too much. Add spinach a couple of minutes before you switch heat off and cover, so that the spinach wilts well.
4. Serve with steamed rice.