This curry tastes so good and it couldn’t be easier to put together! It’s one of those recipes you’ll come back to time and time again, and is ideal for when you’re staring into the cupboard for inspiration.
Ingredients:
for the curry paste
1 red onion
peeled & roughly chopped
4 cloves garlic
peeled
1 small chunk of ginger
(about 30g / 1 oz) peeled
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
2 tablespoons olive oil
pinch of sea salt & black pepper
for the curry
1 tablespoon olive oil
10 oz firm tofu
drained & cut into 1cm / ½″ cubes
1 x 14 fl oz tin coconut milk
8.5 oz canned chickpeas
(1x 400g can) drained & rinsed
1 x 14 oz tin cherry tomatoes
1 vegetable stock cube
2 large handfuls of baby spinach
(about 100g / 3.5 oz) roughly chopped
3 tablespoons coconut yoghurt
1 lime
juiced (optional)
1 teaspoon maple syrup
(optional)
pinch of sea salt & black pepper
Method:
1
Preheat the oven to 180°C fan / 400°F. To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a food processor; blitz to form a coarse paste.
2
Warm 1 tablespoon of olive oil in a shallow casserole dish set over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.
3
Next, add the tofu, coconut milk, chickpeas and tomatoes; crumble in the stock cube and add a pinch of salt. Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst.
4
Once the curry is ready, stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using). Taste to check the seasoning and adjust as needed. Divide between bowls and serve with steamed rice or flatbreads.
Ella’s Tips
This curry is great with any green veggies that you have in the fridge or freezer — try kale, cavolo nero, frozen spinach or peas.
This curry tastes so good and it couldn’t be easier to put together! It’s one of those recipes you’ll come back to time and time again, and is ideal for when you’re staring into the cupboard for inspiration.
Ingredients
for the curry paste
1 red onion
peeled & roughly chopped
4 cloves garlic
peeled
1 small chunk of ginger
(about 30g / 1 oz) peeled
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
2 tablespoons olive oil
pinch of sea salt & black pepper
for the curry
1 tablespoon olive oil
10 oz firm tofu
drained & cut into 1cm / ½″ cubes
1 x 14 fl oz tin coconut milk
8.5 oz canned chickpeas
(1x 400g can) drained & rinsed
1 x 14 oz tin cherry tomatoes
1 vegetable stock cube
2 large handfuls of baby spinach
(about 100g / 3.5 oz) roughly chopped
3 tablespoons coconut yoghurt
1 lime
juiced (optional)
1 teaspoon maple syrup
(optional)
pinch of sea salt & black pepper
Method
1
Preheat the oven to 180°C fan / 400°F. To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a food processor; blitz to form a coarse paste.
2
Warm 1 tablespoon of olive oil in a shallow casserole dish set over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.
3
Next, add the tofu, coconut milk, chickpeas and tomatoes; crumble in the stock cube and add a pinch of salt. Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst.
4
Once the curry is ready, stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using). Taste to check the seasoning and adjust as needed. Divide between bowls and serve with steamed rice or flatbreads.
Ella's Tips
This curry is great with any green veggies that you have in the fridge or freezer — try kale, cavolo nero, frozen spinach or peas.
