PREVENTIA
About the Recipe
Let all the spices unfold their magic and spoil your tastebuds.
Ingredients
FOR THE CURRY PASTE
1 red onion
peeled & roughly chopped
4 cloves garlic peeled
small chunk of ginger
(about 30g / 1 oz) peeled
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
2 tablespoons olive oil
pinch of sea salt & black pepper
FOR THE CURRY
1 tablespoon olive oil
1 block firm tofu
(about 280g / 10 oz) drained & cut into 1cm / ½″ cubes
1 x 400ml tin coconut milk
1 x 400g tin chickpeas drained
1 x 400g tin cherry tomatoes
1 vegetable stock cube
2 large handfuls of baby spinach
(about 100g / 3.5 oz) roughly chopped
3 tablespoons coconut yoghurt
1 lime juiced (optional)
1 teaspoon maple syrup (optional)
pinch of sea salt & black pepper
Preparation
Preheat the oven to 180°C fan / 400°F. To make the curry paste, place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a small food processor and blitz to form a coarse paste.
Warm 1 tablespoon of olive oil in a shallow casserole dish set over medium–low heat. Add the curry paste and cook for 10–15 minutes, stirring often, until fragrant.
Next, add the tofu, coconut milk, chickpeas and tomatoes; crumble in the stock cube and add a pinch of salt. Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst. You could also simmer over a low heat on the hob for 30 minutes, with the lid off, stirring occasionally to make sure that it doesn’t catch.
Once the curry is ready, stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using). Taste to check the seasoning and adjust as needed. Divide between bowls and serve with steamed rice or flatbreads.