Curry as a staple meal has been around for thousands of years. But that doesn’t mean you can’t modify it. With new foods becoming available and different dietary needs this gives you the perfect opportunity to make new and exciting recipes. A perfect example of this is here with this chickpea and Tofu Vegan curry recipe.
Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.
Chickpea and Tofu Vegan Curry
5
servings15
minutes35
minutes500
kcalA Homemade Chickpea and Tofu Vegan Curry Recipe that is easy to cook and full of flavor.
Ingredients
12 12 Chilli powder
cloves of Garlic
1 tbs 1 veg oil
1/2 tsp 1/2 coriander
2 tbs 2 olive oil
1/2 tsp 1/2 cumin
1/2 1/2 small head of cauliflower, cut into florets
1 1 large onion
3 cm 3 fresh ginger
12 tsp 12 turmeric
1/2 tsp 1/2 Garam masala
400 Grams 400 tinned chickpea drained and rinsed
400 Grams 400 tinned chopped tomatoes
200 Grams 200 tofu
50 Grams 50 vegan crème Fraiche
150 ml 150 bouillon vegan stock
Directions
- Peel and finely slice the onion and garlic
- Heat the Vegetable Oil in a Large Pan and fry the onion and garlic for approximately 5 mins until softened and slightly browned.
- Add the Spices and ginger and fry for a further minute add the Tomatoes, mushrooms, and cauliflower, drain and rinse and then add the Chickpeas add the stock, and simmer.
- Meanwhile, Cut the tofu into cubes. Heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper and add to the curry
- Add salt and pepper to taste. Simmer for a further 25 mins until thick and rich
- Remove from heat and stir in the creme fraiche
Notes
- Serve this vegan curry recipe with your favorite rice.
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