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

12 tsp olive oil

12 onion diced

1 12 garlic cloves minced

1 tsp fresh ginger grated

14 bunch of fresh cilantro (3 oz bunch) stems finely chopped & leaves torn apart

12 tsp ground turmeric

14 tsp ground garam masala

14 tsp ground cumin

salt & pepper, to taste

200g firm tofu 1 inch diced

34 cup (200ml) light coconut milk, canned

1 cup (250ml) vegetable stock

1 can of chickpeas (14 oz can) drained & rinsed

13 cup (60g) microwave 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 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.

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

Divide curry and rice between bowls and top with cilantro 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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