Ingredients
- 1 large bloke tofu
- 1 Yellow Pepper
- 1 Red Onion (cut into half moons
- 1 clove of Garlic
- 1 Small carton Passata
- 1 veg stock cube
- 1 Can of Chickpeas (drained)
- 1 Tablespoon curry powder
- 1 Teaspoon Mustard Seeds
- 2 Hand-full Spinach
- 1 Hand-full fresh coriander
- Salt & Pepper (to taste)
Method
1. Heat a little oil over a medium heat. Break up tofu block into small pieces (use hands) and fry until slightly brown
2. Add chopped onions, pepper, mustard seeds and garlic and cook for 5 mins. (Until onions have softened)
3. Add curry powder . Stir and cook for 1 min then add chickpeas and passata and cook for a further minute.
4. Add 250 ml of hot water with veg stock pot and reduce heat. Cook for 15-20 mins
5. Add your spinach until wilted, take off the heat. Roughly chop coriander. Season with salt and pepper then lastly add the coriander. Stir and serve
Serve with brown/basmati rice
tofu, chickpeas & rice
" data-orig-size="1600,1200" aperture="aperture" />A Dish Suitable for a Vegan-King
