Storecupboard Tofu Curry by @deliciouslyella

1h

4 servings

🧅

1

Red onion

🧄

4 cloves

Garlic

🫚

30 g

Ginger

🍛

2 tsp

Garam masala

🫙

1 tsp

Ground turmeric

🌶️

1 tsp

Dried red chilli flakes

🫒

3 tbsp

Olive oil

🧂

Sea salt

⚫

Black pepper

🫘

280 g

Firm tofu

🥥

400 ml

Coconut milk

🫘

400 g

Chickpeas

🍅

400 g

Cherry tomatoes

🍲

1

Vegetable stock cube

🥬

100 g

Baby spinach

🥥

3 tbsp

Coconut yoghurt

🍋

1

Lime

🍁

1 tsp

Maple syrup

  1. Preheat

    Preheat the oven to 180°C fan / 400°F.

  2. Place
    • Red onion
    • Garlic
    • Ginger

    Place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a food processor and blitz to form a coarse paste.

  3. Warm
    • Olive oil

    Warm 1 tablespoon of olive oil in a shallow casserole dish over medium-low heat.

  4. Add

    Add the curry paste and cook for 10-15 minutes, stirring often, until fragrant.

  5. Add
    • Firm tofu
    • Coconut milk
    • Chickpeas

    Add the tofu, coconut milk, chickpeas and tomatoes, crumble in the stock cube and add a pinch of salt.

  6. Boil
    • Cherry tomatoes

    Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst.

  7. Stir
    • Baby spinach
    • Coconut yoghurt
    • Lime

    Stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using).

  8. Step
    • Sea salt

    Taste to check the seasoning and adjust as needed.

  9. Divide

    Divide between bowls and serve with steamed rice or flatbreads.

Storecupboard Tofu Curry by @deliciouslyella

1h

4 servings

🧅

1

Red onion

🧄

4 cloves

Garlic

🫚

30 g

Ginger

🍛

2 tsp

Garam masala

🫙

1 tsp

Ground turmeric

🌶️

1 tsp

Dried red chilli flakes

🫒

3 tbsp

Olive oil

🧂

Sea salt

⚫

Black pepper

🫘

280 g

Firm tofu

🥥

400 ml

Coconut milk

🫘

400 g

Chickpeas

🍅

400 g

Cherry tomatoes

🍲

1

Vegetable stock cube

🥬

100 g

Baby spinach

🥥

3 tbsp

Coconut yoghurt

🍋

1

Lime

🍁

1 tsp

Maple syrup

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 400°F.

  2. Step 2/9

    Place the onion, garlic, ginger, garam masala, turmeric, chilli flakes, olive oil, a large pinch of salt and lots of black pepper in a food processor and blitz to form a coarse paste.

    🧅Red onion
    🧄Garlic
    🫚Ginger
    🍛Garam masala
    🫙Ground turmeric
    🌶️Dried red chilli flakes
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper

  3. Step 3/9

    Warm 1 tablespoon of olive oil in a shallow casserole dish over medium-low heat.

    🫒Olive oil
    🍳Casserole dish

  4. Step 4/9

    Add the curry paste and cook for 10-15 minutes, stirring often, until fragrant.

    🍳Casserole dish
    🥄Spoon

  5. Step 5/9

    Add the tofu, coconut milk, chickpeas and tomatoes, crumble in the stock cube and add a pinch of salt.

    🫘Firm tofu
    🥥Coconut milk
    🫘Chickpeas
    🍅Cherry tomatoes
    🍲Vegetable stock cube
    🧂Sea salt
    🍳Casserole dish

  6. Step 6/9

    Bring to the boil, then cover with a lid and cook in the oven for 30 minutes, until slightly reduced and the tomatoes have started to burst.

    🍳Casserole dish
    ✨Lid

  7. Step 7/9

    Stir in the spinach, coconut yoghurt, lime juice and maple syrup (if using).

    🥬Baby spinach
    🥥Coconut yoghurt
    🍋Lime
    🍁Maple syrup
    🍳Casserole dish
    🥄Spoon

  8. Step 8/9

    Taste to check the seasoning and adjust as needed.

    🧂Sea salt
    ⚫Black pepper

  9. Step 9/9

    Divide between bowls and serve with steamed rice or flatbreads.

    🥣Bowls

Composition

Ingredients

Types

Vegetables, Spices, Oils, Soy, Protein, Dairy Alternative, Legumes, Condiments, Fruit, Sweeteners

Ingredients

Red onion, Garlic, Ginger, Garam masala, Ground turmeric, Dried red chilli flakes, Olive oil, Sea salt, Black pepper, Firm tofu, Coconut milk, Chickpeas, Cherry tomatoes, Vegetable stock cube, Baby spinach, Coconut yoghurt, Lime, Maple syrup

Notes

Red onion (peeled & roughly chopped, for the curry paste), Garlic (peeled, for the curry paste), Ginger (small chunk, peeled, for the curry paste), Garam masala (for the curry paste), Ground turmeric (for the curry paste), Olive oil (for the curry paste), Sea salt (for the curry paste), Black pepper (for the curry paste), Firm tofu (drained & cut into 1cm / ½" cubes), Coconut milk (1 tin), Chickpeas (1 tin, drained & rinsed), Cherry tomatoes (1 tin), Baby spinach (2 handfuls, roughly chopped), Lime (juiced, optional), Maple syrup (optional)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 32g, Fat: 26g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Iron: 4mg, Calcium: 150mg, Potassium: 650mg, Magnesium: 70mg, Sodium: 680mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 18mg, Vitamin K: 90µg, Folate: 80µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Chopping board, Casserole dish, Lid, Spoon, Bowls

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner, Weekend Cooking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Chunky, Tender

Flavors

Spiced, Savory, Creamy, Tangy, Mildly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool to room temperature before refrigerating), freezer : up to 2 months (store in a freezer-safe airtight container,thaw in fridge overnight before reheating)