Chickpea, Spinach, and Tofu Curry

This recipe is so easy to make (less than 30 minutes). It's yummy and makes the house smell good. I didn't have any apricots so we used cranberries instead. It would be good without any dried fruit if you don't have any. I also didn't have fresh spinach so I used frozen (thawed and squeezed). 

From the kitchen of:  https://www.cocooncooks.com/blog-en/quick-easy-chickpea-curry

INGREDIENTS:

• 1 tbsp coconut oil

• 1 large yellow onion, finely chopped

• 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher

• 2 tbsp ( or more! ) fresh ginger, grated

• 8 dried unsulfured apricots, diced

• 3 heaped tbsp curry powder

• 2 400ml. cans coconut milk

• 1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed

• 500 gr. firm tofu, patted dry and cut into cubes

• 3 cups packed baby spinach

• 2 tsp coarse sea salt

INSTRUCTIONS:

1. Heat up the coconut oil in a wide pot on medium heat.

2. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.

3. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.

4. Add the coconut milk and season with sea salt, mixing well.

5. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.

6. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!

7. TO SERVE

   1. a few sprigs of coriander (I used crushed)

   2. a squeeze of lime juice

   3. basmati rice

MAKES:8 servings