Tofu-Chickpea Curry

Kyle's complaining so here's a quick post. I've actually been trying a number of new recipes lately. Here's one that I tried last week. I'm linking and pasting the recipe here because even though I had book marked the page it was on, it didn't lead me back there. I'll post my changes at the bottom.

Tofu-Chickpea Curry

Tofu-Chickpea Curry

Ingredients (use vegan versions):

1 large onion
2 cloves garlic
1 block regular tofu (frozen and thawed if you like the texture)
1 can chickpeas
curry powder (I used S&B golden curry mix, found it at the grocery store)
2.5 cups water
A few tablespoons oil for frying

Directions:

Add finely chopped onion to medium pot with oil (I used olive). Fry at medium heat until tender. Add finely chopped garlic cloves and fry until the onion starts to brown, make sure heat is low enough not to burn the garlic. Add tofu cut into strips. I used thawed tofu to give it a chewier texture and to ensure it wouldnt fall apart in the curry (my sister had tried tofu recently and thought the texture was too mushy, so I wanted to show her that she could prepare it in different ways). Fry the tofu strips and onion/garlic mixture until the tofu starts to brown. Add 2 1/2 cups water and 1 can of drained chickpeas. Bring to a boil. Once at boil, reduce heat, cover pot, and simmer for 5 minutes. Add curry spices/mix. Simmer, stirring constantly for 5 minutes--this is the time when your tofu and chickpeas will absorb the curry flavor, so you dont want to rush this stage.

Serve over rice. If the curry is spicy, serve with a green salad and plenty of cucumbers.

Serves: 3

Preparation time: 20 minutes


Sassymonkey's Notes

I didn't use vegan versions of anything. I'm not vegan.

Instead of water I used a can of diced tomatoes. I highly recommend this. Sooo good and reminded me a bit of a lentil dish I sometimes get as part of the thali I order from the little Indian place I love (but can never remember the name of the place - they have awesome samosas though and they are cheap).

This makes a lot. Which means you have lots of leftovers. The leftovers are yummy because the curry flavour infuses more.

I served it over brown rice and really, really wished I had naan.