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.
Servings
Prep Time
6
30
Cook Time
20
Servings
Prep Time
6
30
Cook Time
20
Ingredients
2
medium
eggplant
sliced
1
large
red bell pepper
sliced
3
spring onions
with the green part, sliced
5
garlic cloves
chopped
12
button mushrooms
sliced
2
cups
veggie stock
280
gr
tofu
cut in cubes
1/2
tsp
turmeric
1
tsp
garlic powder
2
tsp
curry powder
3/4
tsp
cumin powder
1/2
tsp
chili flakes
2
tbsp
soy sauce
for glutenfree version, just check for glutenfree tamari soy sauce
400
ml
coconut milk
1/3
cup
nutritional yeast
450
gr
chickpeas
2
cups
spinach
Parsley
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.
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