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4.12 from 17 votes

Creamy Chickpea Tomato Curry

Course dinner, lunch
Cuisine Indian
Keyword Plant-based
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

Cream Sauce

  • 150 grams silken firm tofu
  • 1/2 lemon juiced
  • 1/3 cup raw cashews soaked in hot water for 10 minutes
  • 1/4 tsp salt
  • 1-2 tbsp soy milk if needed to thin

Spices

  • 1 tsp cumin
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 tsp smoked paprika
  • 1.5 tsp garam masala
  • 2 tbsp nutritional yeast
  • 1 bay leaf

Curry

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 400 grams canned whole tomatoes
  • 1 cup water minced
  • 2 cups cooked chickpeas
  • 4 cups spinach chopped
  • 1/2 cup cilantro chopped

Instructions

  • ADD all cream sauce ingredients to a blender and blend until smooth. Set aside.
  • MIX spices together in a small bowl.
  • HEAT olive oil in a deep pan over medium heat. Add onions and cook until translucent and onions start to brown.
  • ADD garlic and ginger and stir constantly for 1 minute.
  • ADD spices and stir constantly for another minute.
  • STIR in tomatoes and water. Cover and simmer for 5 minutes.
  • CRUSH tomatoes with the back of a large mixing spoon.
  • STIR in chickpeas. Simmer covered for 10 minutes.
  • STIR in cream sauce and spinach. Cover and simmer for another 5 minutes. Add more water if the curry is too thick.
  • REMOVE bay leaf and turn off heat.
  • SPRINKLE with cilantro and serve as is or over cauliflower rice.