Chickpea Tofu Curry (via)

Kind of a weird mix of things here. Indian curry, but with coconut milk and tofu?

I don’t know, it works alright. Tastes good heated up.

Ingredients

  • Tofu

  • 1 package extra firm tofu
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

  • Masala

  • 1 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1 inch ginger (grated)
  • 2 green chilies (chopped)
  • 1 onion (chopped)
  • 1/2 cup canned diced tomatoes
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp asafoetida powder
  • 2 cans chickpeas
  • 1 1/2 cups water
  • 1/2 cup coconut cream
  • 1/2 cup cilantro (chopped)

Instructions

  1. In large bowl, add tofu, flour, salt, pepper. Stir and mix
  2. Set a skillet over medium heat. Add 1 tbsp olive oil. Once hot, add tofu and saute on all sides until golden-brown. Set aside.
  3. Add 1 tbsp olive oil. Once hot, add garlic, ginger, green chilies, onion. Stir-saute for 3-4 minutes or until the onions turn golden.
  4. Add tomato, turmeric powder, cumin powder, asafoetida, salt. Mix and cook for 5 minutes over low heat (stirring frequently).
  5. Next, add cooked chickpeas + water. Cover lid and cook for 5 minutes over low-medium heat.
  6. Open the lid, add fried tofu + coconut cream + freshly chopped cilantro. Your chickpea tofu curry is now ready! Serve over rice or with flatbreads!