Chickpea, Spinach and Tomato Curry www.instagram.com 30 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add oil to the pan and add the coriander and cumin seeds and cook until fragrant. 2. Add chopped onions, cook for a few minutes. 3. Add garlic, tomato paste, and spices. 4. Stir and cook for 2 minutes. 5. Add the chickpeas and canned tomatoes. 6. Add salt and vegetable stock. 7. Simmer for 10 minutes. 8. Add spinach and cook until wilted. 9. Add lemon juice. 10. Make cashew cream: blend soaked cashews, lemon juice, nutritional yeast, salt, garlic, and water until smooth. 11. Add the tofu and simmer until heated through. 12. Serve with cashew cream, sesame seeds, and coriander. 1. Add oil to the pan and add the coriander and cumin seeds and cook until fragrant. 2. Add chopped onions, cook for a few minutes. 3. Add garlic, tomato paste, and spices. 4. Stir and cook for 2 minutes. 5. Add the chickpeas and canned tomatoes. 6. Add salt and vegetable stock. 7. Simmer for 10 minutes. 8. Add spinach and cook until wilted. 9. Add lemon juice. 10. Make cashew cream: blend soaked cashews, lemon juice, nutritional yeast, salt, garlic, and water until smooth. 11. Add the tofu and simmer until heated through. 12. Serve with cashew cream, sesame seeds, and coriander. Add Direction 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 0.2 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
