Posted in Blog, Fitness, Recipes

Chickpea & Tofu Curry

Chickpea & Tofu Curry

Anyone else a sucker for Trader Joe’s frozen Indian meals? Yeah, me too, especially when I find myself in a busy week leaving little time to cook. After finding myself in the frozen food section more often than I’d like to admit, I figured it was worth looking into quick and easy Indian recipes I can whip together myself. I stumbled upon a Chicken and Tofu Curry recipe on Cocoon Cooks blog and was pleasantly surprised by how easy it was to make! I pretty much always modify recipes I find online to make as simple as possible, making them ideal to make in a time crunch or while meal prepping for a busy week.

Ingredients

1 tablespoon Coconut oil

½ yellow onion, chopped

1 garlic clove, minced (or if you are lazy like me, ½ teaspoon of pre-bought minced garlic)

1 tablespoon fresh ginger (or ginger paste if you are like me and always shopping on a budget)

2 tablespoons of curry powder (if you don’t have curry powder, combine cumin, coriander, and turmeric in a bowl in a 2:2:1 ratio and add a shake of cinnamon)

1 can (13.5oz) Coconut milk

1 can (15.5 oz) chickpeas

1 lb of tofu, pressed dry and cut into cubes

1 cup of basmati rice

3 cups of baby spinach

A few shakes of salt

Directions

  1. About 30 minutes before you want to begin cooking, slice your tofu into 3 blocks and press them to dry. I place a stack of paper towels on either side of the tofu and put a cutting board on top to help squeeze the water out. You don’t have to do this but it will make your tofu less soggy and more flavorful!
  2. Once you are ready to begin, heat the coconut oil in a medium/large pan on medium heat. Add the onion, garlic, and ginger. Saute until the onion is soft and translucent.
  3. Mix in the curry powder and allow to toast with the rest of the ingredients for a few minutes. Be sure not to let it stick to the pan!
  4. Add the coconut milk and mix well.
  5. In a separate saucepan, add 1 cup of basmati rice and 2 cups of water on high heat. Bring to a boil, then reduce heat to a simmer and cover the pan, stirring occasionally.
  6. Once the coconut milk is mixed in, add the remaining ingredients (except for the spinach), including a few shakes of salt. Bring it to a boil then reduce heat to a simmer for about 10 minutes.
  7. Add the spinach 1 cup at a time and mix in right before turning off the heat. Serve with rice and enjoy!

Author:

Incoming MS1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s