Chickpea and tofu yellow curry

Photographer: John Paul Urizar

This calcium-rich vegie dinner is ready in less than 30 minutes!

Time to make: 25 mins

Ingredients

2 tablespoons light olive oil
1 brown onion, chopped
2 cloves garlic, crushed
450g firm tofu, cut into cubes
400g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
2 tablespoons gluten-free yellow curry paste
200g can light coconut milk
200ml reduced-salt gluten-free vegetable stock
1 yellow capsicum, thinly sliced
1 head broccoli florets
Cooked brown rice, to serve (optional)
Roasted peanuts or dried shallots, to garnish (optional)

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Instructions

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1 In a large saucepan, heat oil, onion, garlic and tofu over high heat for 6 minutes, stirring often until caramelised.

2 Add the chickpeas to the pan and cook for a further 2 minutes. Add the curry paste and cook for 2 minutes more, or until fragrant.

3 Pour the coconut milk, vegetable stock, ½ cup water, capsicum and broccoli into the saucepan and bring to a simmer. Cook for 15 minutes or until the vegetables are cooked and the sauce is slightly thickened.

4 Serve with brown rice and peanuts or shallots, if using.

Nutrition Info (per serve)

Calories 424 cal

Kilojoules 1772 kJ

Protein 23.4 g

Total fat 25.1 g

Saturated fat 6.1 g

Carbohydrates 18.8 g

Sugar 6.5 g

Dietary fibre 14.2 g

Sodium 775 mg

Calcium 466 mg

Iron 6.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.