Chickpea Tofu Curry
Published: January 1, 2024
Image info
Ingredients
Tofu (Stir-Fry)
9 ounces tofu
1.5 tablespoons rice flour
0.5 teaspoon salt
0.5 teaspoon pepper
1 tablespoon olive oil
Masala (Sauce Mixture)
1 tablespoon olive oil
3 cloves garlic , grated
1 inch ginger , grated
2 count green chilies , chopped
1 count onion , chopped
0.5 cup tomato puree
0.25 teaspoon turmeric powder
0.5 teaspoon cumin powder
0.5 teaspoon coriander powder
1 to taste salt
2 cups cooked chickpeas
1.5 cups water
0.5 cup coconut cream
0.25 cup freshly chopped cilantro
Directions
- In a large bowl, combine tofu, rice flour, salt, and pepper. Stir and mix until the tofu is well-coated with the flour.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the tofu and sauté on all sides until golden-brown. Transfer to a bowl and set aside.
- In the same skillet, add another tablespoon of olive oil. Once hot, add garlic, ginger, green chilies, and onion. Sauté for 3-4 minutes or until the onions turn golden.
- Stir in tomato puree, turmeric powder, cumin powder, coriander powder, and salt. Cook for 5 minutes over low heat, stirring frequently, ensuring the spices are thoroughly cooked with the sauce.
- Add cooked chickpeas and water. Stir, cover with a lid, and cook for 5 minutes over low-medium heat.
- Open the lid, add the fried tofu, coconut cream, and freshly chopped cilantro. Mix gently.
- Your chickpea tofu curry is now ready! Serve over rice or with flatbreads.