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Ingredients
- 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
Get started
- Add the oil to a large saucepan and heat on a medium heat.
- Add the onion, cumin and a pinch of salt and cook until soft.
- In a small blender, blitz together the garlic cloves, ginger, and chilli. Add to the pan.
- Add the coriander, chilli powder and turmeric. Stir.
- Add the tomatoes and chickpeas.
- Bring to the boil. Reduce heat and simmer for 20 mins.
- Meanwhile cook the rice.
- Cube the Tofoo and gently stir into your curry. Cook for another 4-5 mins.
- Remove the saucepan from the heat and add the garam masala powder.
- Add the spinach and lemon juice. Stir. Add salt to taste.
- Stir the desiccated coconut into the rice.
- To serve, top with coriander and a wedge of lime.
