Squash and chickpea curry with tofu
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Background
This squash and chickpea curry with tofu is vegan, gluten-free and super healthy. Perfect for a healthy diet or during Veganuary. You can serve it with basmati rice, buckwheat noodles or dumplings.
Ingredients
- 1 onion
- 2 cloves of garlic
- 2 cm piece ginger
- 2 cm piece turmeric
- 1 red chilli, deseeded
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 Tbsp tomato purΓ©e
- Β½ butternut squash
- 2 carrots
- 1 red pepper
- 1 tin chopped tomatoes
- 1 handful coriander leaves
- 1 tin chickpeas
- 2 large handful of spinach
- 150g hard tofu
- Vegetable stock cube, optional
- Salt & pepper
Instructions
- Finely chop the onion, garlic, ginger, turmeric and chilli if used.
- Peel the squash then cut int into small chunks. Chop the carrots and red pepper too.
- Heat the oil in a large pot and gently sautΓ© the onion for 5 minutes. Add the turmeric, ginger, cumin & coriander seeds and chilli and stir for 2 minutes.
- Add the chopped vegetables and tomato purΓ©e. Stir for a minute, then pour in the chopped tomatoes and enough water to cover the veggies well. Season with salt and pepper or add a stock cube.
- Bring to the boil, cover and cook for 20 minutes.
- Add the fresh coriander and, using a stick blender, process the stew until silky.
- Add the drained chickpeas, spinach and more stock/water, if you think itβs too thick. Cook for another 5 minutes.
- Meanwhile cut the tofu into 1cm cubes and fry them in a pan until light brown.
- When the spinach has wilted, stir in the fried tofu and serve.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Stews - Supper
- Cuisines: - Fusion
- Ingredients: - Other Vegetables - Tofu
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Easy
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