Chickpea Coconut Curry with Tofu, vegan, plantbased
Who doesn’t love a good curry? This one is plantbased & glutenfree, I used tofu and it’s absolutely delicious. I am by no way a curry expert, and you don’t have to be neither in order to mix a few ingredients and make this tasty dinner. It is so easy & quickly done, maybe 35-45 minutes, preparation, veggie chopping and clean up included. Basic ingredients are the coconut milk & curry powder, all the rest can be adjusted as per your gusto.
If you skip the chickpeas for example this is a very yummy sauce with any type of pasta. Sometimes I prepare a big batch of this vegan curry and then during the week I cook whatever I’m fancy, once it is spaghetti, and next day I just open a can of chickpeas and mix it with the curry, easy peasy.
Chickpea Coconut Curry with Tofu, vegan, plantbased
Tag me with #fabsgoodfood if you make the recipe, I would love to hear from you.
Print Recipe
Chickpea-Coconut-Curry with Tofu (vegan, gf)
A nice and creamy chickpea-coconut curry you can make with tofu or also with seitan. It's glutenfree, too.
Instructions
Put a big wok on high heat and add all the veggies with 1.5 tsp of salt.
Stir-fry for about 5 minutes and add 1 cup of veggie broth. Stir-fry for another 2-3 minutes.
Add the second cup of veggie broth and cook for another 5 minutes.
Add the tofu and spices, mix everything well and let cook for about 5 minutes.
Add the soy sauce, coconut milk nutritional yeast and the chickpeas and cook for about 5-8 minutes.
Add the spinach and cook for 1-2 minutes more.
Serve in bowls, decorate with parsley.
Recipe Notes
If you like spicy food, you can add 1 chili to the wok, or sprinkle with chili flakes at the end.
Related