Deja Vu Curry With Spinach
coffeeaddict
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
50 min

Ingredients

20 grams
Cashews
50 grams
Chickpeas
2 tsp
Cumin
0.5 tbsp
Curry Powder
2 Clove
Garlic
0.75 tbsp
Ginger
25 ml
Greek Yogurt
1 tbsp
Olive Oil
1
Onion
50 grams
Peas
50 grams
Rice
150 grams
Spinach
50 grams
Tofu
2 tsp
Turmeric

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Prep

  1. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  2. Finely chop your garlic, ginger and onion.

Heating Steps

  1. Boil rice according to instructions on package.
  2. Heat olive oil in a pot and add garlic, ginger and onion, cumin, curry powder and turmeric and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Chickpeas and Tofu and fry for 10 minutes.Finally, add Peas and Spinach and fry for 5 more minutes.
  4. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add greek yogurt and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Cashews on top.