Tofu and chickpea coconut curry
(at time of publication)
- 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
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.
Make it gluten free: Check curry powder, cornflour and tofu are gluten free.
Make it vegan: Check the rice noodles are vegan.
You can replace the frozen stir-fry veges with a 500g mix of chopped veges, such as capsicum, carrots and mushrooms.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 11g
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