Tofu and Chickpea Vegetable Curry (Low Sodium)

Ingredients

• 400 gextra-firm tofu
• 245 gcanned chickpeas, drained and rinsed
• 300 gcauliflower florets
• 100 gbaby spinach
• 1medium onion
• 1¾ tbspfresh ginger, grated
• 2cloves garlic
• 1¾ tbspcurry powder
• ¾ tspground turmeric
• ½can (796 ml) diced tomatoes, no salt added
• 200 mllight coconut milk
• 1¼ tbsplime juice
• 3 tspcanola or avocado oil
• 200 gdry brown rice

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Press the tofu for 10 minutes and cube it. Dice the onion and grate the ginger and garlic.

3. Heat the oil in a large deep skillet over medium heat. Cook the onion, ginger and garlic until soft, about 5 minutes. Stir in the curry powder and turmeric for 1 minute.

   6 min timer

4. Add the no-salt-added tomatoes, coconut milk, cauliflower, chickpeas and tofu. Simmer over medium-low heat for 15 minutes, stirring now and then, until the cauliflower is tender.

   15 min timer

5. Stir in the spinach until wilted and add the lime juice.

6. Spoon the curry over the brown rice; it keeps 4 days in the fridge.

Storing and reheating

Keeps 4 days or 3 months frozen.