Chickpea, tofu and spinach curry with brown rice

Ingredients

• 40 g Brown rice, long grain (Dry / uncooked; Rinsed)
• 180 g Chickpeas, canned (Drained; Drained and rinsed)
• 200 g Tofu, firm (Ready-to-eat as sold; Plain firm tofu prepared with calcium sulfate; 200 g weighed before pressing; Pressed and cut into 2 cm cubes)
• 400 g Tomatoes, canned, chopped, no salt added (Canned, undrained; No salt added; Chopped tomatoes packed in tomato juice, including liquid)
• 150 g Spinach (Raw)
• 120 g Onion (Raw; Finely chopped)
• 8 g Garlic (Raw; 2 cloves, crushed)
• 10 g Ginger root (Raw; Grated)
• 3 g Cumin, ground (Ready-to-eat as sold)
• 3 g Coriander, ground (Ready-to-eat as sold)
• 2 g Turmeric, ground (Ready-to-eat as sold)
• 15 ml Olive oil (Ready-to-eat as sold)
• 220 ml Water (Ready-to-eat as sold; 120 ml for rice, 100 ml for curry)

Method

1. Rinse the rice. Chop the onion, crush the garlic and grate the ginger. Drain and rinse the chickpeas. Press the tofu dry with kitchen paper and cut into 2 cm cubes.
2. Simmer the rice in 120 ml water, covered, for 30–35 minutes until tender and the water is absorbed. [Time min: 35]
3. Meanwhile, heat the oil in a saucepan over medium heat. Cook the onion for 6–8 minutes until soft. Add the garlic, ginger and spices and stir for 1 minute. [Time min: 9]
4. Add the tomatoes, chickpeas, tofu and 100 ml water. Simmer for 15 minutes, stirring occasionally. [Time min: 15]
5. Stir in the spinach and cook for 2 minutes until wilted. [Time min: 2]
6. Divide the rice and curry between two bowls.
7. If saving rice for later, cool it quickly and refrigerate within one hour of cooking. Keep refrigerated and consume within one day. Reheat thoroughly only once.