Tofu Curry

Prep Time 25 minutes
Cook Time 30 minutes
Servings 2 to 4 portions
This recipe packs a real punch for the few minutes it takes to prepare. With its comforting aromas, this recipe will you fill you up with its goodness. Add any vegetables you like for a personal touch - it's a great way to use your leftovers in this explosion of flavour!
Print

How It's Made

Ingredients

  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic
  • 1 small yellow onion
  • 1 tablespoon of curry powder
  • 1/2 teaspoon of
  • 1 tablespoon of fresh grated ginger
  • 1 cup of canned chickpeas, rinsed and drained
  • 1 350g block of firm tofu
  • 1 cup of diced tomatoes
  • 2 cups of fresh baby spinach
  • 1/2 cup of
  • 1 teaspoon of and
  • 1 kaffir lime leaf
  • Juice of 1/2 lime
  • 1 cup of basmati rice
  • Naan bread for serving

Directions

  1. Cook the rice in a pot with 1 cup of water. Bring to a boil, then reduce heat, cover and simmer for around 12 minutes. Remove from burner, but keep warm.
  2. In the meantime, in another pot over medium heat warm the oil and sauté the garlic, onion, ginger, curry and spices.
  3. Add the chickpeas, tofu, tomatoes, spinach and coconut milk. Bring to a simmer and let cook for 10 to 15 minutes, or until the sauce thickens.
  4. Remove the kaffir leaf. Add salt and pepper and squeeze the lime over the pot. Serve with the basmati rice and naan bread.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

Great Pairings