Quick & Easy Chickpea, Tofu and Spinach Curry

A quick and easy to make chickpea, tofu and spinach curry that will warm you up and impress your friends and family! #vegan #healthy #indian #recipe

INGREDIENTS

• 1 tbsp coconut oil
• 1 large yellow onion, finely chopped
• 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
• 2 tbsp ( or more! ) fresh ginger, grated
• 8 dried unsulfured apricots, diced
• 3 heaped tbsp curry powder
• 2 400ml. cans coconut milk
• 1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed
• 500 gr. firm tofu, patted dry and cut into cubes
• 3 cups packed baby spinach
• 2 tsp coarse sea salt

TO SERVE

• a few sprigs of coriander
• a squeeze of lime juice
• basmati rice

STEP BY STEP

Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen. 

1. Heat up the coconut oil in a wide pot on medium heat.
2. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
3. 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.