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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:
  • Heat half of the oil in a wok over medium-high heat until shimmering. Stir-fry the tofu for 3 minutes or until golden brown. Transfer the tofu to a plate.
  • In a large frying pan over medium heat, sauté the onion in the remaining oil until golden, about 5 minutes. Then, add the chickpeas and cook for an additional 2 minutes until lightly browned.
  • Stir in the curry paste to the onion mixture in the pan and cook for 2 minutes until fragrant. Pour in the coconut milk and 1/2 cup (125ml) warm water, stirring to combine. Bring to a boil, then reduce heat to low. Add broccoli and tofu to the coconut milk mixture, gently stir to combine. Simmer partially covered for 8 minutes until sauce thickens and broccoli is tender.
  • While you wait, cook the rice according to the instructions on the packet.
  • Evenly distribute the rice into the serving bowls. Top with the curry and garnish generously with spring onion before enjoying.

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