Tofu and chickpea coconut curry

Serves: 4
Time to make: 30 mins

Total cost: $ 18.00 / $ 4.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 onions, sliced
300g firm tofu, drained, cut in chunks
4 teaspoons curry powder
½ x 400g can light coconut milk
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
1 tablespoon cornflourcornstarchX
500g frozen stir-fry vegetables
½ cup fresh coriandercilantroX, plus extra to serve
200g rice noodles
lime, to garnish

Nutrition Info

Kilojoules 2090kJ
Calories 499cal
Protein 22g
Total fat 13g
Saturated fat 5g
Carbohydrates 65g
Sugars 13g
Dietary fibre 11g
Sodium 130mg
Calcium 240mg
Iron 5mg

Instructions

1 Spray a frying pan with oil and set over a medium heat. Add onions and cook until softened and lightly golden.

2 Stir curry powder into onions. Cook for a further 2 minutes.

3 Add tofu and toss to coat with the curry spices. Cook for 2 minutes. Add coconut milk, ½ cup water and chickpeas. Simmer for 5 minutes, covered. Mix cornflour with a little of the sauce to make a paste and then stir into the pan. Cook, stirring, until sauce has thickened.

4 Add veges and coriander and cook for a final 5 minutes, stirring occasionally.

5 Meanwhile, in a large bowl, place noodles and pour over boiling water to cover. Leave for 5 minutes, then drain.

6 To serve, divide noodles and curry among 4 bowls. Sprinkle with extra coriander and lime, if desired.

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