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

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

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.