Vegan Spinach Chicken Curry
This recipe is a rich and flavorful vegan take on chicken curry. Instead of chicken, it uses tofu and lots of healthy spinach and chickpeas. It tastes great, is creamy, and is full of fragrant spices.
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper adjust to taste
- 1 can chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1 cup coconut milk
- 3 cups fresh spinach
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 block tofu, cubed
Instructions:
In a big pan, heat the olive oil over medium-low heat
Mix in the minced garlic and ginger and tiny pieces of onion
About 5 minutes of cooking will soften the food
Add ground cayenne pepper, ground cumin, ground coriander, and mix well
Go on and cook for two more minutes
To the pan, add the diced tomatoes, coconut milk, and vegetable broth
Bring to a low boil
Cut up some tofu and add some fresh spinach
For about 5 minutes, cook until the spinach is soft and the tofu is warm all the way through
Add pepper and salt to taste
Hot rice or naan bread should go with it
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