Tofu & chickpea curry with spinach

The spinach meet curry really compliment each other. Don't eat the curry without the spinach, as it will taste so much different. This is my most favourite curry recipe so far!

We try curry recipe from Jamie Oliver website this week, with some substitute ingredients. Tamarind was substituted with a mixture of lime, and sweet soy sauce, meanwhile, garam masala is substituted with curry powder. The real recipe also had a fresh red chili, but we don't have it here.


Ingredients
1 red onion
5 cloves of garlic
200 g pressed tofu
200 g baby spinach
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 tesapoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon mixture of lime juice and sweet soy sauce
1 x 400 g tin of chopped tomatoes
2 tablespoons olive oil
1 x 400 g tin of chickpeas
2 teaspoons paprika
2 teaspoons curry powder
½ a lemon
2 teaspoons cumin seeds

Instruction
1. Peel and finely slice the onion. Peel the garlic, then finely chop 2 of the cloves and finely slice the rest. Cut the tofu into cubes.
2. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
3. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
4. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
5. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, curry powder, lemon juice and salt to taste. Add the tofu.
6. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic.
7. When the garlic begins to brown, add the baby spinach and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.