Tofu Chickpea Curry
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 300 g hard tofu
- 2 tsp olive oil
- 1 brown onion (diced)
- 1 clove garlic (finely diced)
- 1/3 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)
Instructions
- Drain and pat dry tofu. Cut into slices, and then into small rectangles.
- 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.
- 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.
- Add drained chickpeas and coconut milk to the pan. Stir to blend in the korma paste. Bring curry to the boil.
- 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.
Find it online: https://eatnik.com.au/tofu-chickpea-curry-in-20-minutes/