A quick and delicious curry made with baby spinach, silken tofu, and chickpeas, perfect for midweek meals. Served with rice or bread, this recipe is ready in just 15 minutes! Ideal for vegan and plant-based diets.
1: Fill a large mixing bowl halfway up with hot water and submerge the spinach. Leave to blanch for 2 mins, then drain and rinse with cold water until cool.
2: Transfer the spinach to a blender, add coriander, tofu, and chutney, then blend until smooth.
3: Heat 2 tbsp of coconut oil in a large pan over medium heat. Add cumin seeds and fry for 1 minute.
4: Chop half of the red chilli and add it to the pan along with garlic, ginger, turmeric, garam masala, and cinnamon. Cook for 2-3 mins.
5: Lower the heat, add chickpeas and the green sauce from the blender. Pour in additional water if needed and add lemon juice and salt. Heat through for 3-4 mins.
6: Slice the remaining half of the chilli into rings. Serve the curry with bread or cooked rice, topped with yoghurt, sliced chilli, nigella seeds, and extra mango chutney.
