|10 min||20 min||30 min||8|
|1 tbsp||Coconut oil|
|1 large||Yellow onion (finely chopped)|
|2 clove(s)||Garlic (crushed)|
|2 tbsp minced||Ginger root|
|8 apricot||Apricot, dried (diced)|
|3 tbsp||Curry powder|
|2 can (13.5oz)||Coconut milk, reduced fat|
|1 can (15oz)||Chickpeas, canned, drained (rinsed)|
|500 gm||Tofu, regular, firm (patted dry, cut into cubes)|
|3 cup||Baby spinach|
|2 tsp||Sea salt|
|2 sprig||Cilantro (coriander) (for serving)|
|1/2 tsp||Lime juice (fresh) (for serving)|
1. Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen.
2. Heat up the coconut oil in a wide pot on medium heat.
3. Add onion, garlic, ginger and apricots and sauté for a few minutes, until the onion is translucent and soft.
4. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
5. Add the coconut milk and season with sea salt, mixing well.
6. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
7. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve.
8. Serve with basmati rice and enjoy!