Posted on April 09, 2019 by Kate Halsall
Good thick curry does not have to come from a takeaway! Likewise, it doesn’t have to have a tonne of oil added to it. Our blog is full of different curry recipes; we’ve had lentil curry, thai curry and coconut curry! Now we have a tofu and chickpea curry to add to your repertoire!
- 1 x Onion – chopped
- 1 x Garlic Clove – chopped
- 200g Firm Tofu – pressed and cubed (pressing drains the water from the tofu)
- 400g Tinned Chopped Tomatoes
- 400g Tinned Chickpeas – drained and rinsed
- 1 x tbls Vegetable Oil
- 1 x tbls Olive Oil
- 2 x tsp Ground Cumin
- 1 x tsp Cumin Seeds
- 2 x tsp Ground Coriander
- 1 x tsp Turmeric
- 2 x tsp Paprika – I prefer the hot smoked variety – it adds a kick!
- 1 x tsp Mustard Seeds
- 1/2 Lemon – juiced.
NB if you don’t have a lot of these spices, you can just use a pre-mixed curry powder, but I find it’s best if you make it yourself!
Heat the vegetable oil in a deep pan over medium heat. Add the onion, chopped garlic, cumin and mustard seeds and cook until the onion begins to brown. Add the coriander, cumin and turmeric. Cook for 1 minute, stirring to coat the onion in the spices. Add the tinned tomatoes and half a tin of water. Bring to the boil and then simmer for 10 minutes.
In a separate pan (I find a frying pan works best for this), heat the olive oil. Cook the tofu until the sides turn brown. Once cooked, drain on kitchen roll to remove any excess oil.
Add the chickpeas, tofu, paprika and lemon to the curry. Cook for a further 10 minutes. If it starts to look too dry, add a little more water.
I usually serve my curry with some green vegetables cooked in lots of garlic and served with some chillis. But hey, that’s just me!