TOFU CHICKPEA CURRY BY ANDREA LOVE
Andrea Love of Eatnik Food is an Accredited Practising Dietitian and nutritionist, recipe developer and food photographer from Brisbane, Australia.
Andrea is a self-taught home cook and loves to create food that makes people happy, whether it be wholesome or indulgent (or a little bit of both). Eatnik is her space to share her recipes that she hopes others will feel inspired to recreate themselves at home.
She believes that food is wonderful and has the ability to bring nothing but enjoyment to every aspect of life. It is social, artistic and creative just as much as it is sustenance – combine it with a healthy mind and lifestyle and you dramatically improve quality of life.
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Most people tell me they find tofu quite boring and bland, and in truth, it is. It’s very far from a flavour explosion on it’s own. Tofu is very much a carrier for flavours. Use it alongside a gravy or salad dressing or within a curry, and it really shines.
Pan frying firm tofu is a must for me. It gives it that added crunchy texture, but it’s something you don’t have to do if you’d prefer not too. For this tofu chickpea curry, you do need to use firm or hard tofu. Soft or silken varieties simply will not work. If you’re the type of person that is skeptical of this soy-based protein source, I would recommend firm tofu as your place to start. Particularly with this recipe as the saucy curry gravy gives something for the tofu to absorb.
Ingredients
300 g hard tofu
2 tsp olive oil
1 brown onion (diced)
1 clove garlic (finely diced)
1/3 cup korma paste
400 g chickpeas (drained)
400 mL coconut milk
1 head broccoli (chopped)
2 cups cooked basmati rice (to serve)
Fresh coriander (chopped, to serve)
Method
Drain and pat dry tofu. Cut into slices, and then into small rectangles.
Heat one teaspoon of olive oil in a frypan over medium heat. Add tofu and fry until each side is lightly golden – approximately three minutes each side. Remove from pan on to a plate lined with paper towel.
Heat remaining teaspoon of olive oil in the frypan over medium heat. Add diced onion and garlic and sauté until soft. Add korma paste and cook for two minutes until fragrant.
Add drained chickpeas and coconut milk to the pan. Stir to blend in the korma paste. Bring curry to the boil.
Reduce heat to a simmer and add tofu and chopped broccoli florets. Cover with a lid to allow broccoli to steam through for approximately five minutes. Serve curry with rice, topped with some chopped coriander.
Serves 4.
