Turmeric Tofu & Coconut Curry with Chickpeas
PREP 10 MIN•COOK 25 MIN
Number of servings
1⁄2 tsp olive oil
1⁄2 onion diced
1 1⁄2 garlic cloves minced
1 tsp fresh ginger grated
1⁄4 bunch of fresh coriander (80g bunch) stems finely chopped & leaves torn apart
1⁄2 tsp ground turmeric
1⁄4 tsp ground garam masala
1⁄4 tsp ground cumin
salt & pepper, to taste
200g firm tofu 3cm diced
200ml reduced-fat coconut milk (tinned)
1 cup (250ml) vegetable stock
1 tin of chickpeas (400g tin) drained & rinsed
1⁄3 cup (60g) pre-cooked brown rice cooked according to packet directions
Heat a large stock pot over medium-low heat.
Add oil, onion, garlic and ginger and cook, stirring frequently, until softened, about 5-8 minutes.
Add coriander stems, turmeric, garam masala, cumin, salt and pepper, stirring well to incorporate and cook for a minute. Add tofu and saute for a few minutes.
Add coconut milk and stock and simmer gently, uncovered for 10 minutes, or until sauce has reduced.
Stir through chickpeas and continue to cook for 5 minutes. Adjust seasoning.
Divid curry and rice between bowls and top with coriander leaves to serve.
1705 kJ / 407 cals
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