Chickpea and Spinach Coconut Curry

Ingredients

• 490 gcanned chickpeas, drained and rinsed, drained and rinsed
• 350 gextra-firm tofu, extra-firm, cubed
• ½can (796 ml) diced tomatoes
• 250 mllight coconut milk
• 150 gbaby spinach
• 1medium onion, diced
• 3cloves garlic, minced
• 1¾ tbspfresh ginger, grated, grated
• 1¼ tbspcurry powder
• ¾ tspground turmeric
• 1 tspground cumin
• 3 tspcanola or avocado oil
• ¾ tspsalt
• 240 gdry brown rice, dry, cooked
• 8 gfresh cilantro

Method

1. Rinse the brown rice and cook it in 600 ml (2 1/2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes, then rest 10 minutes.

   30 min timer

2. Press the tofu between paper towels for 10 minutes to remove water, then cut it into 2 cm (3/4 inch) cubes.

3. Heat the oil in a large deep skillet or pot over medium heat.

4. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, ginger, curry powder, turmeric and cumin and stir for 1 minute until fragrant; do not let the spices burn.

   6 min timer

5. Add the diced tomatoes, coconut milk, chickpeas and tofu. Bring to a simmer, then reduce to medium-low and simmer for 15 minutes, stirring now and then, until slightly thickened.

   15 min timer

6. Stir in the spinach a handful at a time until wilted, about 2 minutes, and season with the salt.

7. Serve over the brown rice with chopped cilantro.

Storing and reheating

Keeps 5 days or 3 months frozen.