Spiced Chickpeas, Tofu and Spinach
with Fluffy Cilantro Rice and Yogurt Sauce
This vegetarian supper is packed with chickpeas, tofu and Indian-style spices. Fluffy rice is the perfect base for this curry and cooling yogurt brings it all together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
¾ cup
Basmati Rice
1 tbsp
Indian Spice Blend
3 unit(s)
Garlic, cloves
1 unit(s)
Shallot
7 g
Cilantro
1 unit(s)
Vegetable Broth Concentrate
113 g
Baby Spinach
6 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Curry Paste
2 tbsp
Tomato Sauce Base
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Chili Pepper
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then finely chop shallot. Roughly chop cilantro. Peel, then mince or grate garlic. Roughly chop spinach. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil then tofu. Pan-fry, turning occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook in 2 batches, using 1 tbsp oil for each batch!) Transfer to a plate.
Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add shallots. Cook, stirring often, until almost tender, 2-3 min. Add Indian Spice Mix, curry paste, tomato sauce base, garlic and 1/4 tsp (1/2 tsp) chilis. (NOTE: Reference heat guide.) Cook, stirring often, until shallots are tender and spices are fragrant, 1-3 min.
Add chickpeas with canning liquid, broth concentrate and 1/2 cup (1 cup) water to the pan with shallots. Using a potato masher, roughly mash chickpeas. Cook, stirring occasionally, until curry thickens slightly, 7-8 min. (TIP: If needed, reduce heat to medium to maintain a gentle simmer!) Season with salt and pepper. Add tofu and spinach, then stir until wilted, 1-2 min.
Fluff rice with a fork, then stir in half the cilantro and 1 tbsp (2 tbsp) butter.Divide cilantro rice and spiced chickpeas and tofu between bowls. Sprinkle remaining cilantro over top.Dollop yogurt sauce over top.
