Chickpea and Spinach Curry with Homemade Chutney (Vegan)

Chickpea, Spinach and Tofu Curry

1 TBSP olive oil
1 large onion, chopped
4 cloves garlic, minced
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds

Saute onion and garlic until onion is translucent. Add seeds and saute until aromatic (about a minute).
Add:

1 lb fresh spinach

Cook down.
Add:

3 cans diced tomatoes
2 cans garbanzo beans
2 tsp turmeric
2 tsps garam masala
1 tsp salt

Simmer for 15 min on low to soften chickpeas.
Add:

2 packages extra firm tofu, cubed

Simmer until tofu is heated. Serve over rice with homemade chutney.

Crockpot Peach Mango Chutney

1 jar sliced peaches, drained
1/2 package frozen mango chunks
2 TBSP minced onion
1/2 c brown sugar
1/4 cider vinegar
1 TBSP lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes

Slow cook for 3-4 hours. (I wasn't completely satisfied with this recipe - not spicy enough and a little too runny. Stayed tuned for experimental updates!)