This superfast vegan curry allows you to turn canned chickpeas into a nutritious meal in 20 minutes. You can double or triple the recipe and freeze extra portions for up to 3 months.MAKE-AHEAD / FREEZER-FRIENDLY / VEGAN
~1 cup250 ml diced potatoes, sweet potatoes, or squash
~2 cups500 ml diced quick-cooking veggies (such as zucchini, broccoli, cauliflower, asparagus, green beans, sugar snap peas, or snow peas)
OPTIONAL GARNISHESuse any or all or none at all
~10 oz300 g extra-firm tofu, cut into large cubes
2handfuls of baby spinach
Juice from 1 lime
Steamed ricepita, or naan bread
Heat the oil in a large saucepan set over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the chickpeas along with the liquid from the can (the starchy soaking liquid will help thicken the curry), the coconut milk, diced tomatoes, and diced potatoes or squash. Bring to a boil, then lower the heat and simmer for 10 to 12 minutes. (Diced potatoes and squash should still be firm but easily pierced with a pointy knife before you add the quick-cooking veggies.)
If using extra-firm tofu: While the curry is simmering, heat a bit of oil in a large nonstick saute pan set over medium-high heat. Add the tofu, season with salt and pepper, and cook until crisp on all sides. Set aside while the curry finishes cooking.
Add the quick-cooking veggies to the curry and simmer for 5 to 7 minutes more, or until all veggies are crisp-tender. Season with salt and pepper to taste.
Stir in the crispy tofu, baby spinach, and lime juice, if using. Serve piping hot.
STORAGE TIPS: Let the curry cool to room temperature, then divide between airtight containers. Refrigerate for up to 3 days, or freeze for up to 3 months. The curry’s consistency may be thicker after you reheat it—simply add a bit of vegetable stock or water to loosen it, if desired.
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