Turmeric Tofu & Coconut Curry with Chickpeas
PREP 10 MIN•COOK 25 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
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 cilantro (3 oz 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 1 inch diced
3⁄4 cup (200ml) light coconut milk, canned
1 cup (250ml) vegetable stock
1 can of chickpeas (14 oz can) drained & rinsed
1⁄3 cup (60g) microwave 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 cilantro 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.
Divide curry and rice between bowls and top with cilantro leaves to serve.
Energy (kJ)
1705 kJ / 407 cals
Protein
22.4 g
Fat
19.3 g
Sat. Fat
8 g
Carbs
29.3 g
Sugar
3.4 g
Fiber
11.3 g
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