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Chickpea Tofu Curry
Plato principal

Chickpea Tofu Curry

25 minPara 2Nutri-Score B€€
de @zenzeneats1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • extra firm tofu (half a block, cubed)Fresco200 g
  • cooked chickpeas (drained and rinsed)Despensa164 g
  • cooked rice (cooked)Cereales158 g
  • bok choy (cooked, chopped)Frutas y verduras70 g
  • tomato sauceDespensa240 ml
  • coconut milkDespensa180 ml
  • green onion (sliced)Frutas y verduras2 piezas
  • white onion (diced)Frutas y verduras40 g
  • garlic (minced)Frutas y verduras2 piezas
  • olive oilDespensa15 ml
  • cumin (ground)Especias1 g
  • curry powderEspecias2 g
  • paprikaEspecias1 g
  • turmeric (ground)Especias1 g
  • garlic powderEspecias1 g
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias1 g

por ración

Nutrición

425kcal

Carbohidratos
48 g
Proteínas
16 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Placa de cocina

paso a paso

Preparación

  1. Sauté the aromatics

    • Heat the oil in a pan over medium heat.
    • Sauté the green onion, white onion and garlic until soft and fragrant.
    Paso 1

  2. Cook the tofu

    • Add the tofu to the pan and cook, stirring occasionally, until lightly golden.
    Paso 2

  3. Season

    • Sprinkle in the cumin, curry powder, paprika, turmeric, garlic powder, salt and pepper.
    • Toss to coat the tofu evenly.
    Paso 3

  4. Add the chickpeas

    • Add the chickpeas and stir to combine.
    Paso 4

  5. Simmer with tomato sauce

    • Pour in the tomato sauce and simmer, stirring occasionally.
    Paso 5

  6. Make it creamy

    • Add the coconut milk and cooked bok choy.
    • Simmer until the sauce is creamy and slightly thickened.
    Paso 6

  7. Serve

    • Serve the curry over the cooked rice.
    Paso 7
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