Ingredients
Method
- Heat half the oil in a large pan over a medium-high heat. Fry the tofu for 6 to 8 minutes, turning, until golden on most sides. Lift out onto a plate.
- Lower the heat to medium, add the remaining oil and cook the onion in the same pan for 5 minutes until soft.
- Add the garlic and ginger and cook for 1 minute. Stir in the garam masala, cumin, turmeric and chilli powder and cook for 30 seconds until fragrant.
- Add the lentils, tomatoes, chickpeas, coconut milk and water. Bring to a simmer and cook, partly covered, for 20 to 25 minutes, stirring now and then, until the lentils have broken down and thickened the sauce.
- Return the tofu to the pan. Add the spinach a handful at a time, stirring until each batch wilts.
- Season with the salt and lemon juice, tasting as you go. Serve with rice or naan.
Notes
- Two standard 400 g tins of chickpeas give about 480 g once drained.
- The lentils thicken the curry as it stands. Loosen leftovers with a splash of water.
Nutrition per serving
- Protein
- 33 g
- Energy
- 568 kcal
- Carbs
- 58 g
- Fat
- 24 g
- Fibre
- 15 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.