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Tofu and Vegetable Curry with Chickpeas

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Ingredients

  • 1 block of firm tofu, cubed
  • 1 can of chickpeas, drained and rinsed
  • 2 cups of mixed vegetables (such as bell peppers, carrots, and snap peas)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of coconut milk
  • 2 tablespoons of red curry paste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of vegetable oil
  • 1/2 cup of vegetable broth
  • Salt and pepper to taste
  • Cooked rice or naan bread for serving

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Tofu and Vegetable Curry with Chickpeas

Created by: Howcan Team

Ingredients

  • 1 block of firm tofu, cubed
  • 1 can of chickpeas, drained and rinsed
  • 2 cups of mixed vegetables (such as bell peppers, carrots, and snap peas)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of coconut milk
  • 2 tablespoons of red curry paste
  • 1 tablespoon of soy sauce
  • 1 tablespoon of brown sugar
  • 1 tablespoon of vegetable oil
  • 1/2 cup of vegetable broth
  • Salt and pepper to taste
  • Cooked rice or naan bread for serving

Instructions

  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
  • Add the cubed tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
  • Stir in the mixed vegetables and cook for an additional 3-4 minutes until they begin to soften.
  • Add the drained and rinsed chickpeas to the skillet, and stir to combine with the tofu and vegetables.
  • In a small bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and vegetable broth.
  • Pour the curry sauce over the tofu and vegetable mixture, and stir to combine. Bring the curry to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
  • Season the curry with salt and pepper to taste.
  • Serve the tofu and vegetable curry over cooked rice or with naan bread, and enjoy!
Main Course
Asian

Tofu and Vegetable Curry, with added chickpeas for extra protein, is a flavorful and nutritious dish with a rich history. Originating in South Asia, this dish has been enjoyed for centuries and has evolved over time. Renowned chefs like Madhur Jaffrey and Vikas Khanna have popularized their own versions of this curry, incorporating regional spices and techniques. Today, the best versions of this dish can be found in authentic Indian and Thai restaurants, where chefs skillfully balance the creaminess of tofu, the earthiness of chickpeas, and the vibrant flavors of assorted vegetables with a fragrant blend of curry spices. The key to a successful Tofu and Vegetable Curry lies in achieving the perfect balance of flavors and textures, making it a delightful and satisfying meal for vegetarians and curry enthusiasts alike.

45 min

|

4

|

320 calories

Instructions

  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
  • Add the cubed tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.
  • Stir in the mixed vegetables and cook for an additional 3-4 minutes until they begin to soften.
  • Add the drained and rinsed chickpeas to the skillet, and stir to combine with the tofu and vegetables.
  • In a small bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and vegetable broth.
  • Pour the curry sauce over the tofu and vegetable mixture, and stir to combine. Bring the curry to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
  • Season the curry with salt and pepper to taste.
  • Serve the tofu and vegetable curry over cooked rice or with naan bread, and enjoy!
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