Curries, Asian-style
Tofu and chickpea coconut curry
- 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 chickpeas, rinsed and drained
- 1 tablespoon cornflour
- 500g frozen stir-fry vegetables
- ½ cup fresh coriander, 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.
Variations
Make it gluten: free Check curry powder, cornflour and tofu are gluten free.
Make it vegan: Check the rice noodles are vegan.
HFG tip
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.
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Photographer: Melanie Jenkins
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