Tofu And Chickpea Curry Recipe

Name: Tofu And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (3/4-inch) cubed peeled sweet potato; 2 cups small cauliflower florets; 1 cup chopped onion; 1 tablespoon Madras curry powder; 1 tablespoon brown sugar; 1 tablespoon grated peeled fresh ginger; 1 1/4 teaspoons salt; 2 garlic cloves, minced; 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1 (13.5-ounce) can light coconut milk; 1 (14-ounce) package extra-firm tofu, drained; 1 tablespoon canola oil; 3 cups hot cooked rice; 3 tablespoons chopped fresh cilantro; Freshly ground black pepper (optional)

Servings: persons

2 cups (3/4-inch) cubed peeled sweet potato
2 cups small cauliflower florets
1 cup chopped onion
1 tablespoon Madras curry powder
1 tablespoon brown sugar
1 tablespoon grated peeled fresh ginger
1 1/4 teaspoons salt
2 garlic cloves, minced
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (13.5-ounce) can light coconut milk
1 (14-ounce) package extra-firm tofu, drained
1 tablespoon canola oil
3 cups hot cooked rice
3 tablespoons chopped fresh cilantro
Freshly ground black pepper (optional)

1
Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
2
Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
3
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
4
Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.
5
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.

845

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (3/4-inch) cubed peeled sweet potato, 2 cups small cauliflower florets, 1 cup chopped onion, 1 tablespoon Madras curry powder, and more.

Yes, Tofu And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu And Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions