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Saturday, 21 March 2020 / Published in Main Course

Tofu & Chick Pea Curry

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.
Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Servings 3 servings

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 🙂






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Tagged under: 30mins, curry, dinner, lunch, main course, tofu, vegan

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