Easy Chickpea, Tomato and Spinach Curry

Bahan-bahan

700g chickpeas, from a jar or can, drained and rinsed

1 medium white onion, finely chopped

6 cloves garlic, minced

Whole spices: 1 tsp coriander seeds, 1 tsp cumin seeds

Spice mix: 1 tsp sweet smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/4 tsp black pepper

1 tbsp tomato paste

2 x 400g tins or cartons of chopped tomatoes

1/2 tsp salt

1/2of a crumbled veg stock cube or 1/2tsp of vegetable bouillon powder

2 large handfuls of fresh spinach

Juice of half a lemon

250g firm tofu

1 tsp cornstarch

1/2 tbsp tamari

Cashew cream:

80g soaked cashew nuts (in boiling water for

15 mins)

juice of one lemon

1 tbsp nooch

½ tsp of salt

1 clove garlic

60-80ml water, to help it blend

Note: if you have a nut allergy you can use sunflower seeds in place of cashews.

To serve:

Black sesame seeds, chilli flakes (optional), fresh coriander

Method is in a pinned comment 📌