The curry base is enough for 3 servings when served with tofu and rice. Adjust rice (10-25mins depending what you use) and tofu (10mins) cooking times if you want to let curry base to simmer for longer.
Tofu & chick pea curry
A tasty dish thats great in the winter and summer.
Ingredients
Rice
- 1 portion Basmati rice
- 1 tbsp Olive Oil
- 1/2 Stock cube
Tofu
- 1 portion Tofu Chopped to choice - slices, strips, cubes
- 1 tbsp Olive Oil
- 1 tbsp Cornflour
- 1 tsp Chilli, Onion granules, Garlic granules
Curry Base
- 1 can Chick Peas Drained
- 1 can Tomatoes
- 1 medium Onion FInely chopped
- 1 clove Garlic Grated
- 1 tsp Cheyenne
- 1 tsp Onion granules
- 1 tsp Garlic granules
- 1 tsp Garam Masala
- 1/2 Stock cube
Instructions
Rice
- Add a tbsp of olive to a hot saucepan
- Add the required amount of rice and fry little for 90 seconds
- Add the water and stock cube and let simmer
Curry Base
- Lightly fry a finely chopped onion and a clove garlic (I use a grater thingy), and some finely chopped chilli.
- Add in some coriander powder, cumin, grams masala, cheyenne, salt and pepper.
- Fry a little longer, and add in the drained chick peas
- Fry a little longer to mix in the spices
- Add in half the can of tomatoes (mulch the other half and add it in)
- Add in a veg stock cube
Tofu
- Toss in cornflower and spices
- Add to frying pan of hot oil (1cm deep)
- Turn until all sides golden
- Serve up 🙂
