Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 tbsp vegetable oil

1 onion - finely sliced

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

2 cloves garlic - crushed

1 thumb sized piece fresh ginger - finely sliced.

1 small handful coriander - chopped

1 red chilli - sliced but not deseeded

1 can chopped tomatoes

2 cans chickpeas - drained

1 lemon - juiced

4 handfuls spinach

Salt to taste

Chilli powder to taste

For the rice

Basmati rice

1 tbsp desiccated coconut

Bunch coriander - chopped

Wedge of lime

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Tofoo and Spinach Chana Masala

Serves 4 • Prep 10 min • Cooking

Tofoo and Spinach Chana Masala
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 tbsp vegetable oil

1 onion - finely sliced

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

2 cloves garlic - crushed

1 thumb sized piece fresh ginger - finely sliced.

1 small handful coriander - chopped

1 red chilli - sliced but not deseeded

1 can chopped tomatoes

2 cans chickpeas - drained

1 lemon - juiced

4 handfuls spinach

Salt to taste

Chilli powder to taste

For the rice

Basmati rice

1 tbsp desiccated coconut

Bunch coriander - chopped

Wedge of lime

nutritional information
Method

Underline

1. Add the oil to a large saucepan and heat on a medium heat.

2. Add the onion, cumin and a pinch of salt and cook until soft.

3. In a small blender, blitz together the garlic cloves, ginger, and chilli. Add to the pan.

4. Add the coriander, chilli powder and turmeric. Stir.

5. Add the tomatoes and chickpeas.

6. Bring to the boil. Reduce heat and simmer for 20 mins.

7. Meanwhile cook the rice.

8. Cube the Tofoo and gently stir into your curry. Cook for another 4-5 mins.

9. Remove the saucepan from the heat and add the garam masala powder.

10. Add the spinach and lemon juice. Stir. Add salt to taste.

11. Stir the desiccated coconut into the rice.

12. To serve, top with coriander and a wedge of lime.

This recipe was created by Elise from London - thanks Elise!