Tofu Chickpea Curry

Prep. Time: 10 min
Cook Time: 30min
Serves: 4

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INGREDIENTS

CURRY PASTE

• ½ Red Onion

• 3 Garlic Cloves

• 3cm cube Ginger

• 1 Tbsp Olive Oil

• 2 tsp Garam Masala

• 1 tsp Tumeric

• ½ tsp Cumin

• Salt & Pepper

REMAINING INGREDIENTS

• 1 x 400g organic Coconut Milk

• 1 x 400g organic Diced Tomatoes

• 1 x 400g organic Chickpeas

• 1 x 300g organic Firm Tofu

• 2 tsp Vegetable Stock Paste

• 1/3 cup Cashews (unsalted)

• Handful of Spinach Leaves

• 1/3 cup Natural Coconut Yoghurt

SERVING INGREDIENTS

• Cooked Rice, Pappadums & Fresh Coriander

DIRECTIONS

Traditional
Finely dice the onion, garlic and ginger. Place into a small blender along with the spices and oil. Blend until a paste forms.

Add another tablespoon of olive oil to a large frypan, along with the curry paste and fry on a low heat for 5 min or until fragrant.

Add the coconut milk, tinned tomatoes and (rinsed and drained) chickpeas. Pat dry the tofu with paper towel, cut into cubes and add to the frypan with the vegetable stock paste and cashews. Simmer on low heat for 25 MIN stirring frequently.

Turn off the heat, add the spinach leaves and coconut yoghurt and stir through.

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Serve with organic rice and pappadums. Garnish with fresh coriander leaves.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.