Chickpea & Tofu Curry
Saturday, January 14, 2017. Author Leilah Isaac
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)
Method1) 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.
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