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Chickpea, Tofu & Spinach Curry
Chickpea, Tofu & Spinach Curry
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Chickpea, Tofu & Spinach Curry

Vegetarianism is on the rise. Whatever your reason, it doesn’t mean you have to compromise on taste. This curry is full of flavour with garlic, ginger and aromatic spices and the chickpea and tofu add a great source of protein. Make ahead for the flavours to develop even further!

Makes 3 - 4
Prep Time 15 minutes
Cook Time 15 minutes
Easy as
1 small onion, chopped
1 - 2 cloves garlic, crushed
2cm piece fresh ginger, peeled and finely grated
½ red chilli, deseeded and finely chopped (optional)
2 tsp ground curry powder
400g can Wattie's Indian Style Tomatoes
400g can Wattie's Chickpeas in Springwater, drained
150g firm tofu
100g bag baby spinach leaves
Fresh coriander leaves to garnish (optional)
Natural unsweetened yoghurt (to serve)


Avg. Quantity per Serving Avg. Quantity per 100g
Energy 2000 kJ 300 kJ
Protein 15.3 g 4.2 g
Fat, total 7.7 g 2.1 g
- saturated 1.1 g 0.3 g
Carbohydrate 25.2 g 6.9 g
- sugars 9.1 g 2.5 g
Dietary Fibre 11.7 g 3.2 g
Sodium 580 mg 160 mg
Made with
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Step 1
Heat a dash of oil in a saucepan. Add onion and cook over a medium low heat until softened. Add garlic, ginger, red chilli, curry powder and stir-fry a further minute.
Step 2
Pour over Wattie's Indian Style Tomatoes and add drained Wattie's Chickpeas. Bring sauce to the boil. Reduce heat and simmer for 10 minutes.
Step 3
While sauce is cooking, drain the liquid from the tofu and pat dry with paper towels. Cut into 1 cm pieces. Heat oil in a small frying pan. Add tofu and cook over medium heat to brown. Remove from the pan.
Step 4
Add tofu to curry sauce with the baby spinach leaves. Cook for a further 2-3 minutes until spinach is wilted. Serve over rice. Garnish with coriander if wished and a dollop of natural unsweetened yoghurt.
What do I need?
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1 onion
1 - 2 garlic
2 ginger
½ red chilli
2 tsp ground curry powder
400 g Wattie’s Indian Style Tomatoes
400 g Wattie’s Chickpeas in Springwater
150 g tofu
100 g spinach leaves
coriander leaves
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