Spicy Tofu and Chickpea Curry

Name: Spicy Tofu and Chickpea Curry
Prep time: 15 min
Cook time: 3 h
Total time: 195 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '280g firm tofu, drained and cut into 2cm dice'}; {'group': 'Main', 'item': '3 garlic cloves, grated or crushed'}; {'group': 'Main', 'item': 'small thumb-sized piece of ginger, peeled and grated'}; {'group': 'Main', 'item': '20 fresh curry leaves'}; {'group': 'Main', 'item': '400ml full-fat coconut milk'}; {'group': 'Main', 'item': '1 x 400g can of chickpeas, drained'}; {'group': 'Main', 'item': '500g cherry tomatoes'}; {'group': 'Seasoning', 'item': '2 tsp garam masala'}; {'group': 'Seasoning', 'item': '½ tsp ground turmeric'}; {'group': 'Seasoning', 'item': 'pinch of dried chilli flakes, to taste'}; {'group': 'Seasoning', 'item': '1 vegetable stock cube, crumbled'}; {'group': 'Main', 'item': '80g sugar snap peas'}; {'group': 'Garnish', 'item': '3 tbsp natural yoghurt'}; {'group': 'Seasoning', 'item': 'salt and black pepper'}

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Savor the bold flavors of this Spicy Tofu and Chickpea Curry, a hearty dish packed with protein and spices. Perfect for a comforting meal any day of the week!

539 kcal /serving 3 hours on high or 6 hours on low Serves 4 Easy Asian Vegetarian Gluten Free

Ingredients

Metric Imperial

{'group': 'Main', 'item': '280g firm tofu, drained and cut into 2cm dice'}
{'group': 'Main', 'item': '3 garlic cloves, grated or crushed'}
{'group': 'Main', 'item': 'small thumb-sized piece of ginger, peeled and grated'}
{'group': 'Main', 'item': '20 fresh curry leaves'}
{'group': 'Main', 'item': '400ml full-fat coconut milk'}
{'group': 'Main', 'item': '1 x 400g can of chickpeas, drained'}
{'group': 'Main', 'item': '500g cherry tomatoes'}
{'group': 'Seasoning', 'item': '2 tsp garam masala'}
{'group': 'Seasoning', 'item': '½ tsp ground turmeric'}
{'group': 'Seasoning', 'item': 'pinch of dried chilli flakes, to taste'}
{'group': 'Seasoning', 'item': '1 vegetable stock cube, crumbled'}
{'group': 'Main', 'item': '80g sugar snap peas'}
{'group': 'Garnish', 'item': '3 tbsp natural yoghurt'}
{'group': 'Seasoning', 'item': 'salt and black pepper'}

Preparation

Drain and dice the tofu into 2cm cubes.
Grate the garlic and ginger.
Prepare the curry leaves and measure out the coconut milk, chickpeas, and cherry tomatoes.

Cooking

Combine the tofu, garlic, ginger, curry leaves, coconut milk, chickpeas, tomatoes, garam masala, turmeric, chilli flakes, and crumbled stock cube in the slow cooker.
Season with 1 tsp of salt and pepper.
Stir well, cover, and cook on high for 2½ hours or on low for 5½ hours.
Add the sugar snap peas and cook for an additional 30 minutes until tender and fragrant.

Plating & Serving

Divide the curry into four bowls.
Serve with steamed rice or flatbreads and poppadoms, topped with a dollop of natural yoghurt.

Notes

Use full-fat coconut milk for a richer texture. Adjust seasoning with lime juice if desired.

Suggested Sides

steamed rice flatbreads

Nutrition per Serving

539 Calories

26.3g Protein 22% DV

49.2g Carbs 17% DV

30.2g Fat 39% DV

13.9g Fiber 37% DV

8.8g Sugars

1191mg Sodium 79% DV

1mg Cholesterol

Health Labels	Vegetarian Pescatarian Mediterranean Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Kosher
Allergen Info	Gluten Wheat Tree Nuts Fodmap