Chickpea and Tofu Curry
Made a New Years resolution to try and stop eating meat. Totally failed so far, but today I tried to make a quick curry without it! #vegetarian #quickdish #spicy #lockdownlunch
Chickpea and Tofu Curry
Made a New Years resolution to try and stop eating meat. Totally failed so far, but today I tried to make a quick curry without it! #vegetarian #quickdish #spicy #lockdownlunch
Cooking Instructions
- 1
Gather your ingredients ready to start cooking
- 2
Slice the onions, roughly crush and chop the garlic cloves, and fry in 1 tbsp vegetable oil until browned
- 3
Add the cumin, coriander, curry powder and paprika to the onions, stir and continue fry for a couple of minutes
- 4
Next, pour in the chopped tomatoes and simmer for 10 minutes. Add a cup of water if it starts to look too dry
- 5
While the onion and tomato sauce is simmering, dice the tofu into small cubes and fry in the olive oil for a few minutes until browned. Turn them out onto a kitchen towel to dry
- 6
Now pour your strained and rinsed chickpeas into the curry sauce and add the garam masala. Stir well on a medium heat for a couple more minutes. Optionally add the yoghurt here if you want a milder dish along with additions like cherry tomatoes or spinach
- 7
Lastly add the fried tofu and chopped spring onions to the pan, stir a few times then serve over fresh rice
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