Chickpea and Tofu Curry

I spotted tofu while at the supermarket and grabbed some on a whim. It sat in my fridge for a few days as I wondered what to make with it – enter CURRY!! I’ve also been finding ways of adding protein to my diet so I added in chickpeas to create a delicious chickpea and tofu curry.

I love the mix of spices in this number – coriander, cumin, turmeric, paprika. Plus the ginger and chilli give it the perfect kick! It’s also very creamy and not too hot which you can always adjust as you like.

If you’re thinking of ordering a takeaway think twice!! Serve it with quinoa and broccoli and you’ve got a fantastic mix! I’d love to know if you try it out. xx

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Ingredients

• 200g Tofu, dried or baked for a few minutes to make it firm

• Salt and pepper to taste

• 300g Chickpeas, rinsed

• 200 ml Coconut cream

• 400g Tomatoes, chopped

• Medium red onion, chopped

• 3 cloves Garlic, crushed

• 2 tsp Ground cumin

• 2 tsp Paprika

• 1/2 tsp Chilli

• 2 tsp Garam masala

• 1 tsp Turmeric

• 1 tbsp Olive oil

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Directions

• Heat the olive oil in a pot or pan.
• Add the onion and garlic and cook on medium heat until the onions begin to brown.
• Stir in the tomatoes and the coconut cream.
• Add in the cumin and turmeric.
• Cover and let it simmer for 10 minutes.
• Stir in the chickpeas and the tofu then add in the garam masala, paprika and chilli to the taste that you like.
• Simmer for another 5 minutes.
• Serve hot with quinoa and broccoli. Enjoy! xx