Chickpea & Tofu Curry

Saturday, January 14, 2017. Author Leilah Isaac

Curry

2 medium Onions (150g)

2 Chili peppers

3 Garlic cloves

1/2 Tin cooked chickpeas (120g)

1 cup Tofu (250g)

1/2 Red pepper

1 Tbsp Avocado oil (15g)

Spices

1 Tbsp Cumin Seeds (15g)

1 tsp Paprika (5g)

1 tsp Turmeric (5g)

1 tsp Ground coriander (5g)

1 tsp Garlic granules (5g)

1 Tsp Garam Masala (5g)

1 Handful Fresh coriander

3 Tbsp Tomato paste (45g)

1 Tbsp Malt vinegar (15ml)

1 Tbsp Tamarind paste (15g)

2 Tbsp Lemon juice (30ml)

1) Chop the onions, garlic, chili peppers and red pepper.

2) Heat the oil in a deep pan and add the cumin seeds, about ¾ of the fresh coriander leaves, together with the chopped goods above.

3) Allow this to cook on a medium heat and stir frequently for 10 mins until the onions turn soft.

4) Add all the spices listed (except the garam masala) to the mixture with 1/2 a cup (125 ml) of water. Mix together and cover for another 10 mins, this time on a very low heat.

5) Drain and rinse the chickpeas and chop the Tofu into bite-size cubes.

6) Add this to the curry mixture and continue to simmer with another cup (250 ml) of water.

7) Season and cover for 1 hour allowing the flavors to come together.

8) Finally, stir in the garam masala and garnish with any remaining coriander leaves.

9) Serve warm on a bed of cauliflower rice.

Discover the many health benefits of chickpeas and whether your genotype would benefit from this recipe by clicking here.