Tofu and Chickpea Curry

Name: Tofu and Chickpea Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsp brown sugar; 454 grams chickpeas (garbanzo beans), rinsed and drained; 411 grams no-salt-added diced tomatoes, undrained; 1 Tbsp canola oil; 473 milliliters cauliflower florets; 710 milliliters hot cooked rice; 1 Tbsp Madras curry powder; 397 grams package extra-firm tofu, drained; 3 Tbsps chopped fresh cilantro; 1 Tbsp grated peeled fresh ginger; 2 garlic cloves, minced; 383 grams light coconut milk; 237 milliliters chopped onion; 1 teaspoons salt; 473 milliliters (3/4-inch) cubed peeled sweet potato

The recipe Tofu and Chickpea Curry could satisfy your Indian craving in about 45 minutes. One serving contains 376 calories, 13g of protein, and 11g of fat. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have brown sugar, canolan oil, coconut milk, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as an affordable main course.

Instructions

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.

Ingredients you will need

Vegetable

Equipment you will use

Slow Cooker

Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Tofu

Equipment you will use

Slow Cooker

Spatula

Spoon rice into bowls. Ladle curry evenly over rice.

Ingredients you will need

Curry Powder

Rice

Equipment you will use

Bowl

Ladle

Sprinkle with cilantro and, if desired, black pepper.

Ingredients you will need

Black Pepper

Cilantro

Equipment

Ingredients

Servings:

1Tbsp

brown sugar 454grams

chickpeas (garbanzo beans), rinsed and drained 411grams

no-salt-added diced tomatoes, undrained 1Tbsp

canola oil 473milliliters

cauliflower florets 710milliliters

hot cooked rice 1Tbsp

Madras curry powder 397grams

package extra-firm tofu, drained 3Tbsps

chopped fresh cilantro 1Tbsp

grated peeled fresh ginger 2

garlic cloves, minced 383grams

light coconut milk 237milliliters

chopped onion 1teaspoons

salt 473milliliters

(3/4-inch) cubed peeled sweet potato

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.