Chickpea & Tofu Curry
INGREDIENTS
- 2 tbsp olive oil
- 300g firm tofu, cut into 3cm pieces
- 1 brown onion, finely chopped
- 400g can chickpeas, rinsed, drained
- 1/3 cup (100g) korma curry paste
- 270ml can light coconut milk
- 350g broccoli, cut into florets
- 450g pkt microwavable basmati rice
- 1 spring onion, cut into matchsticks
METHOD
Heat half the oil in a wok over medium-high heat. Stir-fry the tofu for 3 mins or until golden. Transfer to a plate.
Heat the remaining oil in a large frying pan over medium heat. Cook the onion, stirring, for 5 mins or until golden. Add the chickpeas and cook for 2 mins or until lightly browned.
Add the curry paste to the onion mixture in the pan and cook, stirring, for 2 mins or until aromatic. Add the coconut milk and 1/2 cup (125ml) warm water. Stir to combine. Bring to the boil. Reduce heat to low. Add the broccoli to the coconut milk mixture in the pan with the tofu and stir to combine. Bring to a simmer. Cook, partially covered, for 8 mins or until the sauce thickens and broccoli is tender.
Meanwhile, heat the rice following packet directions.
Divide the rice evenly among serving bowls. Spoon over the curry and sprinkle with spring onion to serve.
