All Recipes

Chickpea, tofu & spinach curry

Prep

0-15 mins

Total

30 MIN

Servings

3 servings

Ingredients

1 

Small onion, chopped

1-2 cloves

Garlic, crushed

2 cm

Piece fresh ginger, peeled and finely grated

1/2 

Red chilli, deseeded and finely chopped (optional)

2 tsp

Ground curry powder

400 g

Can Wattie's indian style tomatoes

400 g

Can Wattie's chickpeas in springwater, drained

150 g

Firm tofu

100 g

Bag baby spinach leaves

- 

Fresh coriander leaves to garnish (optional)

- 

Natural unsweetened yoghurt (to serve)

Instructions

Step 1

Heat a dash of oil in a saucepan. Add onion and cook over a medium low heat until softened. Add garlic, ginger, red chilli, curry powder and stir-fry a further minute.

Step 2

Pour over Wattie's Indian Style Tomatoes and add drained Wattie's Chickpeas. Bring sauce to the boil. Reduce heat and simmer for 10 minutes.

Step 3

While sauce is cooking, drain the liquid from the tofu and pat dry with paper towels. Cut into 1 cm pieces. Heat oil in a small frying pan. Add tofu and cook over medium heat to brown. Remove from the pan.

Step 4

Add tofu to curry sauce with the baby spinach leaves. Cook for a further 2-3 minutes until spinach is wilted. Serve over rice. Garnish with coriander if wished and a dollop of natural unsweetened yoghurt.

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