Chickpea Tofu Curry
Ingredients
Ingredients for Tofu (stir-fry)
9 oz. tofu (250 gm.)
1.5 tablespoons rice flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
Ingredients for Masala (sauce mixture)
1 tablespoon olive oil
3 cloves garlic (grated)
1 inch ginger (grated)
2 green chilies (chopped)
1 onion (chopped)
1/2 cup tomato puree
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
Salt
2 cups chickpeas (cooked)
1.5 cups water
1/2 cup coconut cream
1/4 cup cilantro (freshly chopped)
Directions
In a large bowl, add tofu + rice flour + salt + pepper. Stir and mix. Make sure the tofu is well-coated with the flour.
Set a skillet over medium heat. Add 1 tablespoon olive oil. Once it's hot, add the tofu and saute on all sides until golden-brown. Transfer them to a bowl and set aside.
Add 1 tablespoon olive oil (in the same skillet). Once hot, add garlic + ginger + green chilies + onion. Stir-saute for 3-4 minutes or until the onions turn golden.
Add tomato puree + turmeric powder + cumin powder + coriander powder + salt. Mix well and cook for 5 minutes over low heat (stirring frequently). The spices must be thoroughly cooked with the sauce.
Next, add cooked chickpeas + water. Give it a stir, cover the lid, and cook for 5 minutes over low-medium heat.
Open the lid, add fried tofu + coconut cream + freshly chopped cilantro. Mix gently. Your chickpea tofu curry is now ready! Serve over rice or with flatbreads!
Nutrition
Calories 390kcal
Calories: 390kcal | Carbohydrates: 38g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Sodium: 347mg | Potassium: 512mg | Fiber: 9g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 22.7mg | Calcium: 285mg | Iron: 9.4mg