This is actually a recipe I devised a few days ago, but I had my posts all lined up already, so I decided to squeeze it in as soon as I could. It really turned out well. I have, surprisingly, never made curried veggies before. The day before I left to roadtrip it down to Nashville for T-giving, I found myself with a half-pound of baby spinach that I really didn't want to go to waste while I was gone. So, I sent out yet another distress call to my vegan foodie pals on Twitter. What on earth do I do with so much baby spinach? Make a curry, Paul says. So, I did.
Anyway, I made a curry. So, here it is. It's full of spicy goodness. I served my curry up with some whole wheat couscous. I'm not a fan of the super creamy curries, so I added only a little coconut milk, which I think helped to pull the whole dish together. The measurements of spices in this curry are approximate because I kept adding more til I got it spicy enough.
This dish would easily serve 2-3 people as the main dish.
- 1/2 lb or so of washed baby spinach
- 1 can of chickpeas, drained
- 1 medium red onion, diced
- 1 small tomato, seeded and diced (optional-- mine seemed to disappear while cooking, so whatever)
- 1/2 block of tofu, pressed and diced
- 1/3 cup coconut milk
- 1 tsp cayenne pepper
- 3/4 tsp madras curry powder
- 1/4 tsp red curry powder
- 1/4 tsp garam masala
- salt & pepper to your tastes
- garlic powder or fresh garlic (I was out of fresh, so I used about 1/2 tsp of powdered garlic)
- 2 TB olive oil
- 1 1/2 cups cooked couscous, quinoa or brown rice
- In a nonstick skillet, drizzle 1 TB of the olive oil. Set the burner to medium heat. When the oil is hot, add your tofu, along with a sprinkle of turmeric, several dashes of cayenne and some yellow curry powder along with a smidge of salt and pepper. Toss to coat the tofu then cook until it starts getting crispy around the edges. Stir often to cook the tofu evenly. I think it took me about 8 minutes or so. Then set the cooked tofu aside.
- Return the skillet to the burner. Add the rest of the olive oil and saute your onions (and tomatoes, if using) until they are softened and translucent.
- Add the chickpeas and stir well. Cook about 3 minutes.
- Add the spinach on top of everything and cook until it wilts. I think it took me about 5 minutes. After 2 minutes, I started stirring the whole mix together. After the spinach is wilted, add the coconut milk and turn the heat up to medium-high heat.
- Add in the spices and mix very well. Let the milk cook down by at least half. Then add in the tofu that you already cooked. I tossed the curry a few times and let it simmer down until there was very little liquid in the pan. Check your spices again and add more as desired.
- Serve over some sort of starch -- I really liked it with the whole wheat couscous.