Dan Churchill

Turmeric Tofu & Coconut Curry with Chickpeas

Dan Churchill
PREP 10 MIN
•
COOK  25 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 4 servings
1

Heat a large stock pot over medium-low heat. 

2

Add oil, onion, garlic and ginger and cook, stirring frequently, until softened, about 5-8 minutes.

3

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.

4

Add coconut milk and stock and simmer gently, uncovered for 10 minutes, or until sauce has reduced. 

5

Stir through chickpeas and continue to cook for 5 minutes. Adjust seasoning.

6

Divid curry and rice between bowls and top with coriander leaves to serve.

Nutritional Informationper serving

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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