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4.92 from 12 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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 2
Author: Vegan Richa

Ingredients

  • 1 tsp oil divided
  • 3/4 tsp cumin seeds
  • 3 cloves of garlic finely chopped, divided
  • 1.5 cups chopped asparagus 1 to 2 inch pieces
  • 1/2 small onion chopped 3/4 cup
  • 1/2 inch ginger minced
  • 1/2 tsp garam masala
  • 1/4 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 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 or more salt to taste
  • 1/4 to 1/2 tsp sugar
  • 1/2 cup or more non dairy milk cashew milk for creamier
US Customary - Metric

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

Calories: 205kcal | Carbohydrates: 24g | Protein: 13g | Fat: 6g | Sodium: 717mg | Potassium: 864mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2635IU | Vitamin C: 28.1mg | Calcium: 192mg | Iron: 5mg