Chickpea tofu coconut curry
Servings Prep Time
4people 5
Cook Time
15
Servings Prep Time
4people 5
Cook Time
15
Ingredients
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.