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Tofu & chickpea curry with spring greens
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Total Time:
30 minutes
Ingredients:
  • 1 red onion
  • 3 cloves of garlic
  • 200 g tofu
  • 1 fresh red chilli
  • 200 g spring greens
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 tablespoons olive oil
  • 1 x 400 g tin of chickpeas
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • ½ a lemon
  • 2 teaspoons cumin seeds
Instructions:
  • Peel and thinly slice the onion and garlic. Dice the tofu. Slice the chili and shred the spring greens. In a pan, heat vegetable oil, then sauté onion and chopped garlic until golden. Add ground coriander, cumin, cayenne, and turmeric. Stir in tomatoes and half a tin of water. Simmer for 10 minutes. In a separate pan, fry tofu until crispy, then set aside. Add chickpeas, paprika, garam masala, lemon juice, and seasonings to the tomato sauce. Add tofu and simmer. In a pan, heat olive oil, fry cumin seeds, garlic, chili, then stir-fry spring greens for 2-3 minutes. Serve with tofu and chickpea curry.

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