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    Home » gluten free

    Asparagus Curry with Spinach & Chickpea-Tofu

    Published: Apr 10, 2016 · Modified: Jun 5, 2018 by Richa 28 Comments

    Jump to Recipe   Print Recipe

    Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Asparagus Subzi. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread.

    Jump to Recipe   

    Easy Asparagus Curry with Chickpea Tofu and Indian Spices. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread. | VeganRicha.com

    Whenever I get introduced to new veggies, sometimes there are a few trials needed to get on board with the vegetable. Often when I have tried the new to me veggies like certain squashes, asparagus, broccoli etc at restaurants or cooked them at home in recipes I found online for the most common way to serve them, I was left at either ok with or not liking the vegetable. However, when I try these veggies in my own way in Indian food, it changes up the ball game. I end up liking them!

    Did I mention that I am quite picky? Hubbs on the other hand loves vegetables, like any vegetables, which is amazing! Being picky has its pros and cons. It is helpful in a way because then the dishes I like or develop generally have many flavors, complex profiles and are generally pleasing to a larger audience. But because I am so particular, it takes me a while to warm up to certain flavors, textures and such. I don’t remember where I ate asparagus the first time, but I remember not liking it at all. But there is a ready fix. Add it to a curry. Indian spices, sauces and veggies are a match every time.

    This super simple curry has Chickpea flour Tofu, Asparagus and cumin spiced onion tomato sauce. The asparagus is lightly toasted with garlic. then the sauce is made with onion, ginger, garlic, cumin and tomatoes. Add some non dairy milk or cream, asparagus and chickpea tofu, bring to a boil and done. For variation, use other spices or spice blends. 


    Easy Asparagus Curry with Chickpea Tofu and Indian Spices. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread. | VeganRicha.com


    Easy Asparagus Curry with Chickpea Tofu and Indian Spices and tomato sauce. #Indian #Vegan #Glutenfree #Soyfree #Recipe. Serve with Rice or flatbread. | VeganRicha.com

    More Curries from the blog

    • Edamame in Tangy South Indian curry
    • Chickpeas in peppery curry leaf coconut sauce.
    • Okra Kuzambu – Okra in tamarind coconut sauce.
    • Easy Jackfruit Curry
    • Chickpea Sweet potato Spinach Curry

     

     

    Easy Asparagus Curry with Chickpea Tofu and Indian Spices. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread. | VeganRicha.com

    Print Recipe
    4.91 from 10 votes

    Chickpea Tofu Asparagus Curry

    Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main
    Cuisine: Indian
    Servings: 2
    Calories: 205kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil divided
    • 3/4 tsp (0.75 tsp) cumin seeds
    • 3 cloves of garlic finely chopped, divided
    • 1.5 cups (201 g) chopped asparagus 1 to 2 inch pieces
    • 1/2 (0.5 ) small onion chopped 3/4 cup
    • 1/2 inch (0.5 inch) ginger minced
    • 1/2 tsp (0.5 tsp) garam masala
    • 1/4 tsp (0.25 tsp) turmeric
    • a generous dash of black pepper or cayenne or both - I always add both
    • 2 medium tomatoes chopped
    • 2 tsp ketchup
    • 1 cups (120 g) cubed chickpea flour tofu or other firm tofu or use cooked chickpeas or beans
    • a big handful of baby spinach or other baby greens of choice
    • 1/2 tsp (0.5 tsp) or more salt to taste
    • 1/4 to 1/2 tsp sugar
    • 1/2 cup (122 ml) or more non dairy milk cashew milk for creamier

    Instructions

    • Heat 1/2 tsp oil in a skillet over medium heat. when hot, add cumin seeds and let them get fragrant or change color considerably. 2 mins.
    • Add the chopped asparagus and 1 clove of minced garlic. Cook for 2 minutes or until some edges are golden. Stir occasionally. Transfer the asparagus to a plate.
    • In the same skillet, add 1/2 tsp oil, onion, garlic, ginger and a pinch of salt. Cook until translucent. 4 mins. Stir occasionally.
    • Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are saucy. 5 mins. Stir occasionally and mash the larger pieces.
    • Add the chickpea tofu, spinach, and asparagus and mix in. Add the non dairy milk, salt and sugar and mix in. Cover and cook for 3 minutes. Taste and adjust salt, sweet and heat. Add more non dairy milk or cashew cream if needed and bring to a boil. Garnish with cilantro and red pepper flakes. Serve hot over rice, cooked grains or with flat bread.

    Notes

    For variation: Use mustard seeds instead of cumin.
    Use berbere spice blend or Baharat spice blend instead of garam masala.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Chickpea Tofu Asparagus Curry
    Amount Per Serving
    Calories 205 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 717mg31%
    Potassium 864mg25%
    Carbohydrates 24g8%
    Fiber 4g17%
    Sugar 14g16%
    Protein 13g26%
    Vitamin A 2635IU53%
    Vitamin C 28.1mg34%
    Calcium 192mg19%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Easy Asparagus Curry with Chickpea Tofu and Indian Spices and tomato sauce. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flatbread. | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Sarah

      September 19, 2021 at 3:14 am

      5 stars
      Stunning! I am so glad I tried this. It was so incredibly delicious. Thank you!

      Reply
    2. Keren

      April 06, 2021 at 2:24 pm

      5 stars
      Unbelievably delicious and easy to make! Thank you!!

      Reply
    3. Shelaki

      June 13, 2020 at 4:36 pm

      5 stars
      Really good! And loved the chickpea tofu – so great to be introduced to something delicious and new!! Thank you

      Reply
    4. Haley

      June 07, 2020 at 4:20 pm

      5 stars
      THIS IS SO GOOD. I followed recipe pretty precisely, other than using regular tofu and baking it before to get it crispy. I also used a full can of coconut milk in the end instead of another type of non-dairy milk, because I love coconut milk. Served with your whole wheat naan recipe and some cooked millet and quinoa. I’m pregnant and craving curry and this REALLY hit the spot. Thank you!!! 😋

      Reply
      • Vegan Richa Support

        June 07, 2020 at 7:07 pm

        wow – you went all out! thanks Haley

        Reply
    5. Lori

      December 27, 2019 at 2:34 pm

      5 stars
      Richa, I love all your recipes! This is delicious! The flavor profile is big. This a healthy, easy and fabulous recipe. I went for the baked tofu option. I used ground cumin because I didn’t have any seeds. This is wonderful! Winner!

      Reply
      • Richa

        December 27, 2019 at 3:30 pm

        Thanks

        Reply
    6. Wendy

      May 17, 2019 at 1:26 pm

      Ooh, i’ve Got some asparagus and i’m craving a curry. Not in the mood for chickpeas or tofu though so I think I’ll substitute kidney beans. I think that’ll be yummy. I hope i’m right. Every time I try a new Indian recipe of yours it’s amazing, even when I make changes so the odds are in my favour. Thanks!

      Reply
    7. Vegan Dudette

      March 18, 2017 at 12:42 pm

      4 stars
      What a joy to eat! I loved it! I forgot garam masala and turmeric due to ‘stress’ with the non-vegan eating family members and their dishes but I only found out later. For sure I will cook this again and try out the spices! Thank you!

      Reply
      • Richa

        March 18, 2017 at 7:51 pm

        Yes, definitely try it with spices. its a fantastic dish

        Reply
    8. Bobbie

      September 20, 2016 at 4:27 pm

      5 stars
      I made this for dinner tonight for vegans and non-vegans,It was really good! Found some vegan samosa’s to go with it! Very easy as I preped the day before! Love your cookbook and posts!

      Reply
    9. Robert McCarthy

      June 15, 2016 at 1:44 pm

      5 stars
      Turned out great. Wife loved it. Thanks for sharing!

      Reply
    10. Fenice

      April 18, 2016 at 5:54 am

      I actually made a whimpering sound when I saw the photo and read the recipe. I’m in the midst of moving: most of my kitchen is packed, the movers come in a couple of days, then I have a two-day road trip with a howling deaf cat ahead of me, then to a tiny rental cottage with a equally tiny kitchen. But I’m going to the pantry right now and pulling these spices to travel with me so this will be the first thing I’ll make when I get to my rental. Yum!

      Reply
      • Richa

        April 18, 2016 at 10:42 am

        awesome! Have a smooth move!

        Reply
    11. Kathryn

      April 16, 2016 at 11:56 am

      This dish looks delicious and simple!

      Reply
      • Richa

        April 16, 2016 at 1:28 pm

        thanks!

        Reply
    12. Arthur in the Garden!

      April 13, 2016 at 8:26 am

      5 stars
      Yummy!

      Reply
    13. harun

      April 12, 2016 at 4:41 am

      5 stars
      The recipe looking so tempting

      Reply
    14. Helen

      April 12, 2016 at 12:53 am

      Oh, this sounds so heavenly. I adore curries, so does our baby son! Can’t wait to try this

      Reply
    15. Cassie Autumn Tran

      April 11, 2016 at 7:26 pm

      I used to be SO picky too. Anything that wasn’t doused in cheese would NOT go into my mouth! Now I pretty much try everything and ANYTHING! This curry looks so so good too! Is it a coincidence that I was making curry today too? 😉

      Reply
      • Richa

        April 11, 2016 at 8:13 pm

        🙂

        Reply
    16. Marieke, The Vegan Food Critic

      April 11, 2016 at 2:02 am

      Looks delicious. It is so easy to grab a pre-made curry paste, but your recipe shows that making it yourself is not that difficult at all 🙂

      Reply
      • Richa

        April 11, 2016 at 10:21 am

        Thanks. I think the only curry pastes I use are Thai which eventually I will be making at home too.

        Reply

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