CHICKPEA, TOFU & SPINACH CURRY (QUICK AND EASY)

Hey everyone! This is Rita here. We hope you're as excited about this recipe as we are! Let me tell you, as much as we love spending some quality time cooking, sometimes we just haven't got the time to spare and need to either fix something quick for lunch/dinner or rely on something we've got hanging in the freezer. This recipe is one of our favourites because it is super quick to prepare, yields 8 servings and freezes very well. It is safe to say we probably eat this at least once a week (and gladly!). And the best part is — this is no mediocre curry. It is a great-tasting, creamy and warming curry that will do a great job when it comes to impressing your friends and family at dinner parties.

There are a few pointers that help turn this one-pot recipe into one of the most practical we've got up our sleeves without compromising neither taste nor quality. First of all, it only requires cheap ingredients that we always keep as regular basic staples in our home — there is no need to run out the door at the last minute because some quirky ingredient got forgotten at the supermarket! Second, all of them were carefully picked because they require minimum to no preparation at all, they are all pretty much ready to go into the pot. And last but not least, how we chose to prepare the ingredients that actually need it also saved us a lot of time. We recommend using pre-cooked canned chickpeas instead of soaking and cooking them yourself and opting for washed, ready to use organic spinach leaves. For example, since our purpose was to make this as quick and easy as possible, we used the garlic crusher for the garlic and a grater for the fresh ginger instead of chopping them finely. We love putting our kitchen-samurai skills to the practice, but sometimes taking the shortcut pays off.

It is important to note that we try to cook exclusively with natural, organic ingredients as much as we can. No amount of time saved could be worth using highly processed ingredients which not only are super unhealthy but also do not taste like the real deal. It goes without saying that we recommend using organic unsalted canned chickpeas and organic coconut milk with absolutely no additives as some of the ingredients this recipe calls for. Using organic unsulfured dried apricots (and not the fake-looking bright orange ones!) will provide an unexpected, rich sweetness that works really well with the rest of the flavours. These are the small choices that make the simplest of recipes go a long way.