one pot vegetarian tofu & chickpea curry

A vegetarian one pot is such a great versatile dish for a midweek nourishing evening meal, with leftovers for the next day. Meat of choice can be added if wanted or needed. This is a super quick and easy to put together with everyday fridge and cupboard staples. Any curry powder will do and you can modify and tweak to suit your family’s preference. You can also add / hide more veggies in there depending on what you’ve got available.

Ingredients

Serves 2

1 red onion, thinly sliced
5 cloves Garlic, chopped or sliced
1 red pepper
1 tbsp Masala spice / curry powder of choice
250g smoked tofu, cubed (I like the brand Tofoo)
400g Chickpeas (drained cooked weight)
Large bag baby Spinach, about 200g
1 can of coconut milk
Olive oil

Method

• In a large casserole dish or saucepan, sauté the red onion, garlic and spice until brown (5mins)

• Add tofu cubed, sauté for another 10mins

• Add coconut milk, simmer for 5mins

• Add chickpeas, and simmer for 5mins

• Add spinach, little by little and simmer for 5-10 mins or until all wilted

  Depending on your needs / macro requirements:

• Serve on its own

• Serve with some brown rice for extra carbs

• Serve with grilled chicken / leftover meat for extra protein

The Health Boost Tip

With 125g tofu and 200g chickpeas per person, you will have around 40g protein per portion.
This is great for those wanting a meat-free day without compromising on protein and fibre. And if you don’t like tofu all together, turn this one pot meal into a chicken curry