Tofu Chickpea Curry in 20 minutes

Schedule this tofu chickpea curry into your Meatless Monday next week and enjoy it from pan to table in 20 minutes. This is a dish I’ve been making on the regular of late – almost every week in fact. It’s incredibly speedy and easy to make and includes a number of healthy ingredients.

Most people tell me they find tofu quite boring and bland, and in truth, it is. It’s very far from a flavour explosion on it’s own. Tofu is very much a carrier for flavours. Use it along side a gravy or salad dressing or within a curry, and it really shines.

Pan frying firm tofu is a must for me. It gives it that added crunchy texture, but it’s something you don’t have to do if you’d prefer not too. For this tofu chickpea curry, you do need to use firm or hard tofu. Soft or silken varieties simply will not work. If you’re the type of person that is skeptical of this soy-based protein source, I would recommended firm tofu as your place to start. Particularly with this recipe as the saucy curry gravy gives something for the tofu to absorb.

During the week I often don’t feel like being in the kitchen for hours on end after I’ve come home from work. Therefore, meals that I can make as quickly as possible are always a go-to. Also, as a vegetarian dish, it is friendly on the wallet as well. Lots of bang for your buck right here. No need to remember to defrost the meat in the morning.

If you’re after another vegetarian recipe for your repertoire, or you’re just after something you can whip up in a small amount of time, give this one a go.

Tofu Chickpea Curry

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• Author: Andrea Love
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Main Course

Ingredients

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• 300 g hard tofu
• 2 tsp olive oil
• 1 brown onion (diced)
• 1 clove garlic (finely diced)
• ⅓ cup korma paste
• 400 g chickpeas (drained)
• 400 mL coconut milk
• 1 head broccoli (chopped)
• 2 cups cooked basmati rice (to serve)
• Fresh coriander (chopped, to serve)

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Instructions

1. Drain and pat dry tofu. Cut into slices, and then into small rectangles. 
2. Heat one teaspoon of olive oil in a frypan over medium heat. Add tofu and fry until each side is lightly golden – approximately three minutes each side. Remove from pan on to a plate lined with paper towel.
3. Heat remaining teaspoon of olive oil in the frypan over medium heat. Add diced onion and garlic and sauté until soft. Add korma paste and cook for two minutes until fragrant.
4. Add drained chickpeas and coconut milk to the pan. Stir to blend in the korma paste. Bring curry to the boil. 
5. Reduce heat to a simmer and add tofu and chopped broccoli florets. Cover with a lid to allow broccoli to steam through for approximately five minutes. Serve curry with rice, topped with some chopped coriander.

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