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Tofu and chickpea coconut curry
Curries, Asian-style
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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 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.

    Nutrition Info (per serve)

    • 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

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Melanie Jenkins
    First published: Jan 2019

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