Vegan Coconut Milk Curry

This Vegan Coconut Milk Curry with tofu & chickpeas is tasty, creamy, & healthy. This Curry unites paper-thin tofu cubes, meaty chickpeas, and fresh vegetables in a ginger-scented coconut curry sauce. It is a storehouse of vegetable protein & strong spices. Which are pleasing & satisfying. This is a simple recipe to cook, whether you are a newcomer to vegan meals or a long-time devotee. Vegan Coconut Milk Curry can be served with rice, naan/quinoa, making a complete & nutritious meal that can be equally tasty a day later.

STATS:

• Diet: Vegan, Gluten-Free
• Course: Main
• Cuisine: Indian-Inspired
• Prep time: Ten minutes
• Cooking time: needs twenty five minutes
• Working time (total): 35 minutes
• Size/serving: 1 bowl
• Total yield: 4 servings
• Mode of cooking: Stovetop
• Level of difficulty: It’s Easy

EQUIPMENT:

• Large skillet/saucepan
• Knife & cutting board
• Measuring cups & spoons
• Can opener
• Wooden spoon/spatula

INGREDIENTS:

• One tablespoon of coconut oil
• One little onion, cut into pieces
• Two minced garlic cloves
• One tablespoon of grated ginger
• A single piece (14 oz) of cubed & pressed firm tofu
• One can (15 oz) of rinsed & drained chickpeas
• A single 14-oz can of full-fat coconut milk
• One cup of chopped tomatoes
• 1 teaspoon of turmeric powder
• One teaspoon of curry powder
• Half a teaspoon of cumin powder
• Taste and adjust with salt & pepper
• Two cups of fresh kale/spinach
• The juice of half a lime
• Garnish with fresh cilantro (optional).

INGREDIENT NOTES:

Tofu:

• Tofu can be extra firm or firm. Squeeze it dry, and the excess moisture removed is good; it browns better. Make it even cubes to get it to acquire an even, nice, crunchy edge.

Chickpeas:

• Tinned chickpeas are a time saver & extremely convenient. You can cook dried chickpeas at home, but it is optional. Simply make sure that they are tender & ready to eat.

Coconut Milk:

• The addition of full-fat coconut milk, full-fat, makes the curry creamy. You can substitute light coconut milk, which will decrease in texture & indulgence.

Spices:

• This curry is flavored by the use of turmeric, curry powder & cumin. These spices give warmth, color, & depth. Set to your liking.

Greens:

• Spinach is prepared easily & it softens. Kale is more bitter and stands up in the curry. Do what you like, or a combination of two.

INSTRUCTIONS:

1. Firstly, you need to warm the oil in a big pan on low fire.
2. Sauté the onion for two to three minutes till it becomes tender.
3. Add garlic and ginger and mix.
4. Cook for one minute.
5. Cook the tofu cubes for 5 to 6 minutes, till they’re golden.
6. Add cumin, curry powder, & turmeric & mix.
7. Simmer constantly.
8. Cook for two minutes after adding the diced tomatoes.
9. Put the chickpeas and coconut milk in.
10. Mix to blend.
11. Add some pepper and salt for seasoning.
12. Simmer the curry till it thickens, 10 to 12 minutes.
13. Cook the kale/spinach till it wilts.
14. Add the lime juice. Now remix.
15. Take off the heat. If using, garnish with fresh cilantro.
16. Serve hot with naan/over rice.

TIPS:

• To make it even tastier, bake the tofu before adding it.
• Each with a sprinkle of chili flakes.
• In case fresh spinach is unavailable, substitute with frozen spinach.
• Add a tablespoon of peanut butter with a Thai twist.
• Prepare twice the quantity, as it tastes even better the next day.

STORAGE INFORMATION:

FRIDGE:

• Let the curry cool fully. Keep in the chiller for three to four days in a sealed bag. Warm it up again gradually over the range or in the oven.

FREEZER:

• Keep for at least two months in portioned containers. Before serving, reheat it after letting it defrost overnight in the cool cupboard.

FAQs:

Is this oil-free something I can make?

• Yes. Fry onions in water or broth without using any oil.

What is a substitute for tofu?

• To make the dish soy-free, use tempeh, seitan/additional chickpeas.

Can it be spread with some other vegetables?

• Yes. Consider also bell peppers, zucchini/sweet potatoes.

Is curry spicy?

• It goes very easily on paper. Add cayenne or chili flakes to your taste of heat.

NUTRITIONAL INFORMATION:

Calories: 340
Carbs: 26g
Protein: 13g
Fiber: 7g
Fat: 22g
Sodium: 360mg
Serving size: 1 bowl
Total servings: 4