Indian · Lunch, Dinner
Chickpea, spinach and tofu curry
Chickpeas and tofu simmered with spinach and coconut for a vegan protein-heavy curry.
- Calories
- 670 kcal
- Protein
- 38 g
- Carbs
- 57 g
- Fat
- 32 g
- Prep
- 10 min
- Cook
- 22 min
Per serving, for one person.
Contains: soy, coconut.
Ingredients
- 170 g Chickpeas (tinned, drained)
- 130 g Firm tofu
- 100 g Spinach
- 120 ml Light coconut milk
- ½ onion Onion
- ½ tomato Tomatoes
- 2 cloves Garlic
- 5 g Ginger
- 1½ tsp Curry powder
- ½ tbsp Sunflower oil
- ¼ lemon Lemons
Method
- Brown the tofu in the oil and set aside.
- Soften the onion, garlic and ginger, then add the curry powder.
- Add the tomato and cook down, then the chickpeas and coconut milk.
- Simmer 10 minutes, then stir in the spinach until wilted.
- Return the tofu, warm through and finish with lemon.
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