This vegetarian dish makes for the perfect weeknight dinner - especially on #MeatFreeMonday. It takes just 20 minutes to prepare and is packed with lean protein and veggies. In fact, one bowl of this curry includes all five serves of vegetables you need to meet your daily target.
I use Patak's Madras curry paste for this dish, which at the time of writing was gluten free (however I always recommend checking product labels - ingredients can change!), to speed up the cooking process, however you could certainly make your own paste from scratch if you had more time.
I mix this up so much when it comes to serving. Sometimes I stick with just the curry and the greens (as the below recipe details). Sometimes I add my spicy chickpeas, other times I add rice and yoghurt - or any combination of these. Experiment to find your favourite combo and enjoy!
Please share your creations on Instagram by tagging @glutenfreeglobal or email them in - we love to see your interpretations!
Add the garlic and curry paste and stir until aromatic.
Add the chickpeas and mix until well coated, then add the tomato. Simmer for five minutes, then add the peas and salad greens.
Reduce to a low heat for 10 to 15 minutes, stirring occasionally.
Meanwhile, cut the tofu into medium-sized chunks and place in a large non-stick frying pan. Cook for five to 10 minutes or until lightly browned on all sides.
Place the greens in a large microwave-safe dish and add a few tablespoons of water. Cover tightly with cling film and microwave for three to four minutes until lightly steamed.
Remove the curry from the heat and add the tofu chunks. Stir until well combined and serve alongside the green. If feeding little mouths or those that are slightly heat-sensitive, consider adding a dollop of reduced-fat natural yoghurt to serve.