35 min · 1 serving · @The Plant Foodiee
Tofu and Chickpea Curry
A Cape Malay-style curry: tofu and chickpeas simmered in a blitzed tomato, onion and masala paste until thick and fragrant.
Nutrition per serving
- 360 kcal
- 21 g protein
- 26 g carbs
- 20 g fat
Ingredients
- 88 g tofu
- 60 g canned chickpeas
- 90 g tomato
- 35 g onion
- 0.6 tsp crushed garlic
- ¼ tsp ginger powder
- ½ tsp coriander powder
- 1 ½ tsp medium masala
- 0.6 tsp paprika
- ¾ tsp dried fenugreek leaves
- ¼ tsp sugar
- ½ tbsp vegan butter
- 1 tsp vegetable oil
- 60 ml water
- 1 pinch salt
- 1 tbsp coriander leaves
Steps
- Blitz the tomato, onion, garlic, ginger, coriander, masala, paprika, fenugreek and sugar into a paste.
- Cook the paste in the oil, covered, over medium heat for 12–15 minutes until darker and no longer raw.
- Add the cubed tofu, drained chickpeas, water and salt; cover and bring to a boil.
- Stir in the vegan butter, uncover and simmer until most of the liquid has reduced.
- Garnish with coriander and serve.
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