Chickpea And Tofu Curry

Full of protein this delicious vegetarian korma is ready in just 30 minutes!

The ingredient of Chickpea And Tofu Curry

• 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

The Instruction of chickpea and tofu curry

• 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

Nutritions of Chickpea And Tofu Curry

fatContent: 806 625 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 105 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 27 grams protein
sodiumContent: n a

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