This tasty and creamy vegan recipe will delight your taste buds as one of the last hot dishes of the season!
Many spices are commonly combined in curry powder making it a flavorful seasoning that also supports your digestive health, heart health, and much more.
INGREDIENTS
- 1 tablespoon of coconut oil
- 1 large yellow onion, finely chopped
- 2 fairly large cloves of garlic, removed from their central germ and crushed with a garlic crusher
- 2 tablespoons (or more!) f
- fresh ginger, grated
- 8 dried apricots, diced
- 3 heaping tablespoons of curry powder
- 2 cans of 400 g of coconut milk
- 1 can of 450 g chickpeas, drained and rinsed
- 500 g firm tofu, drained and cut into cubes
- 3 cups packaged baby spinach
- 2 teaspoons of coarse sea salt
PREPARATION
- Start by gathering, measuring, chopping, crushing, grating, draining and dicing all the ingredients. Which will improve your dynamism in the kitchen.
- Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic, ginger and apricots, and sauté for a few minutes, until the onion is translucent and soft.
- Add the curry powder and mix 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.
- Add the coconut milk and season with sea salt, mixing well.
- Add the rest of the ingredients (except the spinach), bring to a boil and reduce the heat to a low simmer. These are all ingredients that only need 5-8 minutes to heat and absorb flavors. By this time, the coconut milk will also have reduced and become a creamy, velvety sauce.
- Add the spinach leaves, one cup at a time, and toss them just before turning off the heat. They will wilt in seconds, and your curry will be ready to serve with rice.
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