Tofoo and Spinach Chana Masala

Serves 4 • Prep 10 min • Cooking 30 min
Vegans
Get this stuff
  1. 280g Naked Tofoo
  2. 2 tbsp vegetable oil
  3. 1 onion – finely sliced
  4. 1 tbsp ground cumin
  5. 1 tbsp ground coriander
  6. 1 tsp ground turmeric
  7. 1 tsp garam masala
  8. 2 cloves garlic – crushed
  9. 1 thumb sized piece fresh ginger – finely sliced.
  10. 1 small handful coriander – chopped
  11. 1 red chilli – sliced but not deseeded
  12. 1 can chopped tomatoes
  13. 2 cans chickpeas – drained
  14. 1 lemon – juiced
  15. 4 handfuls spinach
  16. Salt to taste
  17. Chilli powder to taste
For the rice
  1. Basmati rice
  2. 1 tbsp desiccated coconut
  3. Bunch coriander – chopped
  4. Wedge of lime
Do this stuff
  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.
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
×