Spicy Tofu and Chickpea Curry
This mouthwatering vegan curry combines protein-rich tofu and chickpeas with vibrant kale and nutritious broccoli in a fragrant blend of Indian spices. The creamy coconut milk base adds a luscious texture, while the fiery spices create a tantalizing taste experience. Perfectly balanced and bursting with flavor, this curry is a surefire way to spice up your dinner!
ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 14 oz (400g) firm tofu, cubed
- 1 cup broccoli florets
- 1 cup kale, chopped
- 1 can chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent.
- 2.
Add the tofu, broccoli, kale, and chickpeas to the pan. Stir-fry for 3-5 minutes until the vegetables start to soften.
- 3.
In a bowl, whisk together the coconut milk, tomato paste, curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and pepper. Pour the mixture into the pan and stir well.
- 4.
Bring the curry to a simmer and let it cook for about 10-15 minutes, or until the vegetables are cooked to your desired tenderness.
- 5.
Serve the spicy tofu and chickpea curry over steamed rice or with warm naan bread. Garnish with fresh cilantro.
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