Chickpea tofu coconut curry

This Chickpea tofu coconut curry is protein-packed! It is creamy and comforting and delicious and perfect for family meals. Make it spicy or mild to suit your tastes. This curry is bursting with nutrition; including loads of protein iron, zinc, calcium and magnesium.

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Chickpea tofu coconut curry

Course

Main Dish

Cuisine

indian

Prep Time

5

Cook Time

15

Servings

people

Ingredients

• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp chili powder add more or less to taste
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 tsp coconut oil can sub any oil
• 1/2 block tofu
• 1 can chickpeas drained
• 1 can coconut milk
• 1 tsp coconut sugar or agave Optional. Any sugar will work, but you can also leave it out.
• 3 handfuls spinach
• salt and pepper to taste

Course Main Dish Cuisine indian Prep Time 5 Cook Time 15 Servings people Ingredients 2 tbsp curry powder 1 tsp cumin 1/2 tsp cinnamon 1/2 tsp chili powder add more or less to taste 1/2 onion, chopped 2 cloves garlic, chopped 2 tsp coconut oil can sub any oil 1/2 block tofu 1 can chickpeas drained 1 can coconut milk 1 tsp coconut sugar or agave Optional. Any sugar will work, but you can also leave it out. 3 handfuls spinach salt and pepper to taste

Instructions

1. Warm the oil in a heavy bottomed pan. Stir in chopped onion and garlic and cook over medium heat until softened. Add the spices to warm through.
2. Pour in a can of coconut milk, and add cubed tofu and drained chickpeas. Stir in sugar (if using). Cook over medium heat for 10 mins.
3. Stir in spinach until wilted.
4. Add salt and pepper to taste
5. Serve over quinoa, rice or cous cous, or with naan. I had leftover rice, so I stirred it into the curry and warmed through.

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