Chickpea tofu coconut curry
Course
Main Dish
Cuisine
indian
Servings
Prep Time
4
people
5
Cook Time
15
Servings
Prep Time
4
people
5
Cook Time
15
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
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.
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.
Stir in spinach until wilted.
Add salt and pepper to taste
Serve over quinoa, rice or cous cous, or with naan. I had leftover rice, so I stirred it into the curry and warmed through.