Squash and chickpea curry with tofu
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
Method
- 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 sauté 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 purée. 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 it’s 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.