Chickpea Tofu Curry
My Broccoli Curry received a lot of love, so I thought of posting another one.
This chickpea tofu curry has all the authentic Indian flavors, and the ingredients are super easy to assemble.
The first step is to coat the tofu with a bit of rice flour and stir-fry them with salt and pepper.
I used a tablespoon of olive oil and fried them on all sides until golden-brown.
Traditional Indian spices – turmeric, coriander, and cumin really elevate the taste of a curry.
I also used cooked chickpeas (soaked overnight + pressure cooked). You can use canned ones if you want.
Finally, coconut cream gives this rich golden color to the dish while making it so creamy and delicious.
Time to serve. I made a mixture of basmati + wild rice (cooked separately) and served the curry with them. It was so good!
That’s it. Let’s get cooking! 🙂
Chickpea Tofu Curry
Easy and flavorful vegan chickpea tofu curry recipe by Veganbell
Ingredients for Tofu (stir-fry)
Ingredients for Masala (sauce mixture)
- 1 tablespoon olive oil
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 green chilies (chopped)
- 1 onion (chopped)
- 1/2 cup tomato puree
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 2 cups chickpeas (cooked)
- 1.5 cups water
- 1/2 cup coconut cream
- 1/2 cup cilantro (freshly chopped)
In a large bowl, add tofu + rice flour + salt + pepper. Stir and mix. Make sure the tofu is well-coated with the flour.
Set a skillet over medium heat. Add 1 tablespoon olive oil. Once it's hot, add the tofu and saute on all sides until golden-brown. Transfer them to a bowl and set aside.
Add 1 tablespoon olive oil (in the same skillet). Once hot, add garlic + ginger + green chilies + onion. Stir-saute for 3-4 minutes or until the onions turn golden.
Add tomato puree + turmeric powder + cumin powder + coriander powder + salt. Mix well and cook for 5 minutes over low heat (stirring frequently). The spices must be thoroughly cooked with the sauce.
Next, add cooked chickpeas + water. Give it a stir, cover the lid, and cook for 5 minutes over low-medium heat.
Open the lid, add fried tofu + coconut cream + freshly chopped cilantro. Mix gently. Your chickpea tofu curry is now ready! Serve over rice or with flatbreads!
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