The Best Tofu & Chickpea Curry.

I conjured up this recipe one afternoon, combining different elements of my favourite flavours to create a warm bowl of goodness. Perfect for a cold, wintery day. This curry is so simple and never fails to provide comfort and fuel for the soul. Although it is a vegetarian dish, of course you can swap the tofu for any meat or fish alternative.

Best eaten in front of a roaring fire, curled up with a book in hand. Enjoy!

Ingredients :

- 1 large onion

- 4 cloves of garlic

- 2 teaspoons ground cumin

- 2 teaspoons curry powder (mild)

- 1 teaspoon ground turmeric

- 400g tofu (plain)

- cornflour (for coating the tofu)

- 1 can of chopped tomatoes

- 100ml boiling water

- 1 can of chickpeas (drained)

- spinach (as much as you like)

Firstly, drain the tofu to get rid of any excess moisture. Dry with kitchen roll and then slice into chunks. Coat the chunks of tofu with cornflour in a bowl, ensuring all sides are covered.

Once the tofu chunks are totally coated, place some oil in a pan and heat on high. Add the tofu and cook, turning them until all the chunks are crispy and golden. Turn off and set aside.

Chop the onion and cook, with oil, in a pan to brown them. Once soft, add the chopped garlic. Cook for a few minutes. Then add the spices : cumin, curry powder and turmeric. Stir well. Once the flavours have developed and the onions are fully cooked, add the boiling water and tinned tomatoes. Then add the chickpeas and spinach. Leave to simmer for five to ten minutes.

As simple as that. Ready to serve! I use basmati rice to complete the dish but quinoa or couscous would work well too. Top with some greek yogurt and if you have the time, some roasted cashew nuts.

Enjoy,

Armorel x