chickpea, spinach, and tofu curry

Ingredients

700g chickpeas, from a jar or can, drained and rinsed

1 medium white onion, finely chopped

6 cloves garlic, minced

Whole spices: 1 tsp coriander seeds, 1 tsp cumin seeds

Spice mix: 1 tsp sweet smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/4 tsp black pepper

1 tbsp tomato paste

2 x 400g tins or cartons of chopped tomatoes

1/2 tsp salt

1/2of a crumbled veg stock cube or 1/2tsp of vegetable bouillon powder

2 large handfuls of fresh spinach

Juice of half a lemon

250g firm tofu

1 tsp cornstarch

1/2 tbsp tamari

Cashew cream:

80g soaked cashew nuts (in boiling water for

15 mins)

juice of one lemon

1 tbsp nooch

½ tsp of salt

1 clove garlic

60-80ml water, to help it blend

Note: if you have a nut allergy you can use sunflower seeds in place of cashews.

To serve:

Black sesame seeds, chilli flakes (optional), fresh coriander

The method is in a pinned comment 💚

Directions

Serves 3

Toast the whole spices for 30 seconds in a dry pan, then crush them in a pestle and mortar to help release the oils and therefore, the flavour. Put them back into the pan with 3 tbsp olive oil, when hot, add the onion and fry off for 8 mins on medium heat with a pinch of salt.

Add the garlic and cook off 2-3 mins more, then add the ground spices and more olive oil if you need. Cook off for about a minute, coating everything really well, then add the tomato puree and mix well again. Cook for 2 mins more.

Add the chickpeas and make sure they are coated very well in the spice mixture, then add the tomatoes, fill up their cans or cartons halfway, swill around to get all the juices, then tip into the pan, too. Add 1/3 tsp salt, and the part crumbled stock cube or pinch of bouillon. Mix well, season to taste. Bubble on a low medium heat whilst you prep the tofu and the cashew cream.

Give the tofu a good squeeze, in a kitchen towel, to drain off any excess water, then cut into 1 cm cubes and add to a mixing bowl with the cornstarch. Give it a good toss around, then fry off in olive oil for a few mins each side, letting the cubes sit, until turning brown. Add the 1/2 tbsp tamari and stir well. Take off the heat and set aside.

In a small blender or bullet, blend the ingredients for the cashew cream, or just use vegan cream if you desire.

Back to the chickpeas, add the spinach leaves, mix a little then put the lid on to let them wilt for 5 mins. Once wilted, stir well, take off the heat, squeeze in the lemon juice, stir again and top with the tofu, the cream, and fresh coriander.

Serve with brown rice, or sourdough.