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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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 purée
  • ½ butternut squash
  • 2 carrots
  • 1 red pepper
  • 1 tin chopped tomatoes
  • 1 handful coriander leaves
  • 1 tin chickpeas
  • 2 large handful of spinach
  • 150 g hard tofu
  • Vegetable stock cube optional
  • Salt & pepper

Method
 

  1. Finely chop the onion, garlic, ginger, turmeric and chilli if used.
  2. Peel the squash then cut int into small chunks. Chop the carrots and red pepper too.
  3. 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.
  4. 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.
  5. Bring to the boil, cover and cook for 20 minutes.
  6. Add the fresh coriander and, using a stick blender, process the stew until silky.
  7. Add the drained chickpeas, spinach and more stock/water, if you think it’s too thick. Cook for another 5 minutes.
  8. Meanwhile cut the tofu into 1cm cubes and fry them in a pan until light brown.
  9. When the spinach has wilted, stir in the fried tofu and serve.