Creamy Tofu and Chickpea Curry in Coconut Sauce
Ingredients:
- 400g firm tofu, pressed and diced
- 1 cup cooked or canned chickpeas
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 tablespoon curry powder
- 1/2 teaspoon ground coriander
- 1 can (400ml) coconut milk
- 1/2 cup water or vegetable stock
- 1 medium zucchini, diced
- 1 cup diced tomatoes (fresh or canned)
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Directions:
1. Heat vegetable oil in a large pot over medium heat. Add onion and sauté until softened, about 4–5 minutes.
2. Stir in garlic, ginger, curry powder, and coriander. Cook for 1 minute.
3. Add coconut milk, water or vegetable stock, and diced tomatoes. Bring to a gentle simmer.
4. Stir in chickpeas, tofu, and zucchini. Simmer for 10–12 minutes until the zucchini is tender.
5. Adjust seasoning with salt and pepper. Serve with rice or flatbread, garnished with fresh cilantro.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Calories per Serving: 300 | Number of Servings: 4