tofu spinach curry

My family started buying tofu more within the last year, and as a common staple in my house, I had to figure out recipes to make it taste amazing. Good thing there are a lot of unique tofu recipes online to choose from because I came across this recipe and fell in love with it. I made this once before during the summer when I was in Donner Lake. I think I doubled the recipe for a big crowd, but even without doubling it made a lot of curry. I had leftovers that my mom and I took some for lunch for two days after! Well of course that was only because it was just my mom and I at home, with more family members I'm sure the amount of leftovers would be much smaller. Anyway, this recipe was a super simple one pot dish and easily packed in a lot of protein from the tofu and plenty of vitamins from the spinach. This is a perfect dish if you love curry or even people over for dinner that have dietary restrictions i.e.: vegetarian or vegan.

What you need:

1 tbsp coconut oil (or other oil)
1 large yellow onion, finely chopped
2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
2 tbsp ( or more! ) fresh ginger, grated
8 dried unsulfured apricots, diced (I didn't use)
3 heaped tbsp curry powder
2 400ml. cans coconut milk
1 can 520ml. + 1 can 400ml. chickpeas, drained and rinsed
500 gr. firm tofu, patted dry and cut into cubes
3 cups packed baby spinach
2 tsp coarse sea salt

TO SERVE

a few sprigs of coriander
a squeeze of lime juice
basmati rice (I used white rice for this, but basmati works better)

What to do:

Heat up the coconut oil in a wide pot on medium heat.
Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
Add the coconut milk and season with sea salt, mixing well. *
Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!