Chickpea, Spinach and Tomato Curry
Directions
- 1Add oil to the pan and add the coriander and cumin seeds and cook until fragrant.
- 2Add chopped onions, cook for a few minutes.
- 3Add garlic, tomato paste, and spices.
- 4Stir and cook for 2 minutes.
- 5Add the chickpeas and canned tomatoes.
- 6Add salt and vegetable stock.
- 7Simmer for 10 minutes.
- 8Add spinach and cook until wilted.
- 9Add lemon juice.
- 10Make cashew cream: blend soaked cashews, lemon juice, nutritional yeast, salt, garlic, and water until smooth.
- 11Add the tofu and simmer until heated through.
- 12Serve with cashew cream, sesame seeds, and coriander.
Ingredients
- 700 g chickpeas, from a jar or can, drained and rinsed
- 1 medium white onion, finely chopped
- 6 cloves garlic, minced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp sweet smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 0.25 tsp black pepper
- 1 tbsp tomato paste
- 2 x 400g tins or cartons chopped tomatoes
- 0.5 tsp salt
- 0.5 of a crumbled/tsp veg stock cube or vegetable bouillon powder
- 2 large handfuls fresh spinach
- 0.5 of a lemon juice
- 250 g firm tofu
- 1 tsp cornstarch
- 0.5 tbsp tamari
- 80 g soaked cashew nuts
- 1 of one lemon juice
- 1 tbsp nooch
- 0.5 tsp salt
- 1 clove garlic
- 60 80ml water, to help it blend
- 1 tsp black sesame seeds
- 1 tsp chilli flakes
- 1 tsp fresh coriander
Equipment
large pan