Big tofu, chickpea & peanut curry

What you need

• ·350g firm tofu
• ·240g chickpeas
• ·200g coconut milk
• ·140g basmati rice
• ·35g peanut butter
• ·30g curry paste
• ·100g baby spinach
• ·80g onions

Method

1. 1Press and cube the tofu, dry-fry until browned on several sides, then lift it out.
2. 2Soften the onion, add the curry paste for a minute until it darkens.
3. 3Coconut milk and peanut butter in, whisked smooth — the peanut butter is what makes it rich enough to matter at this size.
4. 4Chickpeas in, simmer 10 minutes.
5. 5Tofu back, spinach wilted through, rice alongside.

Built for a big athlete on a build. Around 1,400 kcal and it does not feel like a chore to finish.

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