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Chickpea and tofu curry
Chickpea and tofu curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Protein-packed vegetarian korma ready in 30 minutes!
Ingredients:
  • 36.40 gm olive oil
  • 300g firm tofu, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 100g curry paste
  • 270ml can light coconut milk
  • 350g broccoli, cut into florets
  • 450g pkt microwavable basmati rice
  • 1 spring onion, cut into matchsticks
Instructions:
  • In a wok over medium-high heat, sizzle tofu in half of the oil until golden, about 3 minutes. Plate and set aside.
  • In a large frying pan over medium heat, heat the remaining oil. Sauté the onion until golden, then add the chickpeas and cook until lightly browned.
  • Stir in the curry paste to the onion mixture in the pan and sauté for 2 minutes until fragrant. Pour in the coconut milk and 1/2 cup (125ml) warm water. Mix well and bring to a boil. Lower the heat, then add the broccoli and tofu to the pan. Simmer gently, partially covered, for 8 minutes until the sauce thickens and the broccoli is tender.
  • Cook the rice according to the instructions on the packet.
  • Evenly distribute the rice into serving bowls. Top with the curry and garnish with spring onion before serving.

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