Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chickpea, tofu, and spinach curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chickpea, Tofu, and Spinach Curry is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chickpea, Tofu, and Spinach Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have chickpea, tofu, and spinach curry using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea, Tofu, and Spinach Curry:

1. Get coconut oil
2. Prepare large yellow onion, finely chopped
3. Prepare fairly large garlic cloves, crushed
4. Take fresh ginger
5. Take dried unsulfered apricots, diced
6. Take curry powder, heaped
7. Take cans coconut milk
8. Take cans chickpeas, drained and rinsed
9. Take firm tofu, patted dry and cubed
10. Take baby spinach
11. Take course salt
12. Make ready coriander
13. Get lime juice
14. Get basmati rice

Instructions to make Chickpea, Tofu, and Spinach Curry:

1. Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen.
2. Heat up the coconut oil in a wide pot on medium heat.
3. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
4. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
5. Add the coconut milk and season with sea salt, mixing well
6. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
7. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!
8. Ready to serve and ENJOY!

So that’s going to wrap this up with this special food chickpea, tofu, and spinach curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!