It’s sensational to observe plant-based meat alternatives slowly becoming part of people’s menus. We started adding them into our recipes for multiple benefits, such as discovering new flavours. We’ve prepared for you a recipe for chickpea curry with tofu in which you won’t notice the absence of meat. In addition, it prides itself on balanced nutritional values. Let’s cook!
Ingredients:
- 300 ml water/vegetable broth
- 250 g strained tomatoes
- 240 g cooked chickpeas (1 tin)
- 240 g tofu
- 200 ml coconut milk
- 1 onion
- 2 garlic cloves
- a piece of ginger (5 cm long)
- a handful of fresh coriander
- 1 tbsp olive oil
- 2 tsp curry powder
- 1 tsp turmeric
- ½ tsp garam masala seasoning
- ¼ tsp cinnamon
- lime juice to taste
- salt to taste
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Directions:
Fry the onion in a deeper pan filled with oil until translucent. Add finely chopped garlic and ginger and fry for a little more. Then add curry powder, turmeric, garam masala, cinnamon, fry for a minute and add water and strained tomatoes. Next, add rinsed chickpeas and diced wrung tofu. Cook the curry on a low flame for about 10 minutes, add coconut milk, salt to taste and remove from the cooker. In the end, season the curry with lime juice and chopped coriander. Serve the curry with cooked rice and fresh coriander.
| Nutritional values | 1 serving without rice (4 servings in total) |
|---|---|
| Calories | 259 |
| Protein | 14 g |
| Carbohydrates | 17 g |
| Fat | 15 g |
We believe that the recipe for a vegan version of chickpea curry did not disappoint you, and you will fully enjoy it. Inspire your loved ones and share the recipe with them.
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