Denise says:

  • This a quick to prepare tasty curry, ideal for a mid-week vegan meal for the family.
  • Enjoy with basmati rice and / or naan bread.  High in protein as it includes, tofu, chickpeas and peanuts.
  • Preparation Time:  20 minutes
  • Cooking Time:  15 minutes
  • Serves: 4 people

Ingredients:

  • 1 large red onion. -peeled and roughly chopped
  • 4 cloves garlic – peeled and finely chopped
  • 4 cm piece ginger – finely chop ~
  • 2 red peppers – deseeded  and cut into cubes
  • 1 tin of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 4 salad tomatoes – roughly chopped  - or 1 400ml tin tomatoes
  • 2 heaped tablespoon peanut butter
  • 225g Tofu – I like the smoked variety – cut into large cubes
  • ~
  • 2 tablespoons curry powder
  • 2 teaspoons turmeric powder
  • 1 cumin powder
  • Large pinch salt & pepper
  • 100g fresh spinach
  • Juice 1 lime
  • 1 teaspoon chilli flakes
  • Garnish:  100g toasted peanuts

Method

  1. Place the chopped onions, ginger and garlic and get into a hot saucepan with a drizzle of oil
  2. In the meantime chop the peppers and stir into the saucepan.
  3. After a minute or two add the drained chickpeas and tomatoes
  4. Add the spices and seasoning followed by the coconut milk
  5. Stir together on a high heat then add in the peanut butter and cubes of tofu.
  6. Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime.
  7. Garnish with toasted peanuts
Tagged in: chickpea, chilli, cumin, dinner, Indian, Lime, Peanut butter, Peanuts, Tofu, Turmeric, Vegetarian supper