Serves
8
Prep Time
10 mins
Cook Time
30 mins
This recipe is one of our favorites because it is super quick to prepare, yields 8 servings, and freezes very well. It is a great-tasting, creamy, and warming curry that makes a great mid-week meal but is also bound to impress your friends and family when they come to dinner, too.
Credit: Cocoon Cooks
Ingredients
- 1 tbsp coconut oil
- 1 large yellow onion, finely chopped
- 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
- 2 tbsp (or more!) fresh ginger, grated
- 8 dried unsulfured apricots, diced
- 3 heaped tbsp curry powder
- 2 x 13.5 fl oz cans coconut milk
- 1 x 16oz cans chickpeas, drained and rinsed
- 17 oz firm tofu, patted dry and cut into cubes
- 3 cups packed baby spinach
- 2 tsp coarse sea salt
Method
- Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen.
- Heat up the coconut oil in a wide pot on medium heat. Add the onion, garlic, ginger, and apricots, and sautée for a few minutes, until the onion is translucent and soft.
- 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.
- Add the coconut milk and season with sea salt, mixing well.
- 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 flavors. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
- 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 with rice.