SPRING DRINKS RECIPES
SPRING RECIPES - BBC GOOD FOOD
Celebrate spring with our favourite recipes of the season. Make the most of fresh, seasonal ingredients such as asparagus, spring greens, rhubarb and more.
Provided by Good Food team
Number Of Ingredients 1
TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...
Total Time 30 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
- Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
- Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
- Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
- Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
- When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.
Nutrition Facts : Calories 310 calories, FatContent 14.5 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 13.0 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 310 calories per serving
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 310 calories per serving
- Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
- Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
- Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
- Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
- Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
- When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.
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