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Chickpea Tofu Curry
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Chickpea Tofu Curry

25 minServes 2Nutri-Score B€€
from @zenzeneats1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • extra firm tofu (half a block, cubed)Fresh200 g
  • cooked chickpeas (drained and rinsed)Pantry164 g
  • cooked rice (cooked)Grains158 g
  • bok choy (cooked, chopped)Produce70 g
  • tomato saucePantry240 ml
  • coconut milkPantry180 ml
  • green onion (sliced)Produce2 pieces
  • white onion (diced)Produce40 g
  • garlic (minced)Produce2 pieces
  • olive oilPantry15 ml
  • cumin (ground)Spices1 g
  • curry powderSpices2 g
  • paprikaSpices1 g
  • turmeric (ground)Spices1 g
  • garlic powderSpices1 g
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

425kcal

Carbs
48 g
Proteins
16 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  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.
    Step 1

  2. Cook the tofu

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

  3. Season

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

  4. Add the chickpeas

    • Add the chickpeas and stir to combine.
    Step 4

  5. Simmer with tomato sauce

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

  6. Make it creamy

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

  7. Serve

    • Serve the curry over the cooked rice.
    Step 7
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