Tofu, chickpea and spinach curry

I used to really enjoy chickpea curry however I cannot tolerate this due to chickpeas being high FODMAP in larger quantities. I decided to use tofu and chickpeas in this recipe. The tofu helps bulk it out to reduce the overall FODMAP content making it low FODMAP.

Makes 5 portions. If you want a larger portion, decrease the amount of chickpeas you use in the recipe.

Ingredients:

  • 200g drained and rinsed canned chickpeas
  • 100g spinach
  • 450g firm tofu
  • 1/2 tablespoon garlic infused oil
  • 1/2 cup green part of spring onion
  • 2 tablespoon ginger paste
  • 1 chilli pepper
  • 1/4 teaspoon asafoetida
  • 1 can plum tomatoes
  • 3 teaspoons dried fenugreek leaves
  • 1 teaspoon turmeric
  • 200mls water
  • 1 teaspoon garam masala

Method:

  1. Heat oil in a heavy based pan.
  2. Add the spring onion. Saute for 2 minutes.
  3. Add the asafoetida, ginger and chillis. Stir for a few seconds.
  4. Add the tomatoes and stir in. Cook for a few minutes.
  5. Add the tofu, chickpeas and spinach. Stir well.
  6. Add the turmeric.
  7. Add 200mls water and bring to a boil.
  8. Simmer for a further 20 minutes or until you achieve a thick sauce.
  9. Finally add the garam masala and fenugreek leaves.

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