Spinach curry

Name: spinach curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 275 g unpolished rice spelled quinoa business suit; 375 g tofu natural; 3 el sunflower oil; 1 onion; 2 tomato; 300 g frozen spinach thawed; 400 g canned chickpeas; 400 ml Tikka Masala stir fry sauce pot

Vegetarian oriental dish with rice, tofu, sunflower oil, onion, tomatoes, spinach, chickpeas and tikka masala sauce.

Ingredients

Directions

Boil the rice according to the instructions on the package.
In the meantime, dry the tofu dry with kitchen paper and cut into 1 cm cubes.
Heat the oil in a wok and fry the tofu with salt over a high heat for 3 minutes until golden brown.
Cut the onion into half rings. Cut the tomatoes into pieces.
Add the onion and tomato to the tofu and cook for 3 minutes.
Add the spinach.
Add the chickpeas and Tikka Masala sauce and season with salt and pepper. Warm for another 3 minutes.
Divide the rice over deep plates and scoop out the curry.