A rich and wholesome vegan coconut based curry made with tofu, chickpeas and spinach.
So lately, I have been veganising some of my used-to-be favourite meat dishes. Not because I miss meat, I honestly don’t. But because I thought it would be fun and adds a bit more creativity to my cooking. And I was so right because creating this vegan curry was so much fun. It turned out so delicious.
This flavourful vegan curry uses tofu instead of chicken. The tofu is first oven-roasted, then smothered in a fragrant thai green curry with coconut milk.
I hope you enjoy this curry as much as I did. You can check out the recipe for my vegan lentil bolognese here.
- 1 Tablespoon Coconut oil
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 Tablespoon ginger, grated
- 2-3 Tablespoons green curry paste
- 1 can coconut milk
- 1 cup spinach, fined chopped
- 1 cup chickpeas, cooked
- 500g extra firm tofu, drained and cubed
- Juice of 1/2 a lime
- Salt and pepper to taste
- Toss the tofu with a little bit of oil and salt. Bake at 350 F until lightly browned and crispy. You could also pan-fry the tofu if that would be easier.
- Heat coconut oil in large pot. Add the onions, ginger and garlic and saute' for a few minutes.
- Add the green thai paste and coconut milk. Mix well to combine. Bring to a boil then reduce the heat and simmer for about 5-10 minutes.
- Add the chickpeas, tofu and chickpeas. Stir everything through and simmer for a further 5 minutes.
- Add lime juice and season to taste. Serve with rice.