Quick chickpea and tofu curry

Serves: 4

Time to make: 20 mins

Ingredients

1kg bag frozen stir-fry vegetables
1 teaspoon olive oil
1 red onion, finely diced
2 teaspoons crushed garlic
200g tofu, cubed
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained
1 teaspoon brown sugarlight brown cane sugarX
80g red curry paste
400g can no-added-salt chopped tomatoes
250g bag 2-minute express brown rice
½ cup roasted unsalted cashews
fresh coriandercilantroX, to garnish

Instructions

Stay Awake

1 Place the frozen vegetables in a microwave-safe bowl and microwave on a medium heat for 5—6 minutes until defrosted.

2 Meanwhile heat oil in a large non-stick frying pan and cook the onion and garlic for 1—2 minutes. Add the tofu, chickpeas and curry paste and fry for a further 2—3 minutes before adding the sugar, tomatoes and defrosted veges. Simmer for 8—10 minutes until the sauce thickens. Add more water for a thinner sauce.

3 Cook the rice according to packet instructions. Serve curry with a couple of tablespoons of rice and top with cashews. Garnish with coriander.

Variations

Make it gluten free: Check curry paste is gluten free.

Nutrition Info (per serve)

Calories 561 cal

Kilojoules 2350 kJ

Protein 25 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 21 g

Dietary fibre 19 g

Sodium 260 mg

Calcium 230 mg

Iron 8 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.