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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