Here’s another delicious easy curry recipe! This one is extremely delicious, so many yummy flavours and high in protein. I have been obsessed with curry this winter. It just revives me Happy new week!
Ingredients:
- 1 small onion, finely diced
- 2 cloves garlic, minced/ 2tsp garlic granules
- 1tbsp medium curry powder
- 1tsp ground ginger
- 1/2 tsp turmeric
- 1/4tsp chilli powder
- juice of 1 lime
- 1/2 400g can coconut milk
- 1 heaped tbsp smooth peanut butter
- 1 veggie stock cube
- 1/2 block extra firm tofu, drained & pressed
- 400g can chickpeas, drained & rinsed
- salt & pepper, to taste
Method
Preheat oven to 200C/400F/180C fan/gas 6, line a baking tray with non-stock baking parchment.
Drain and press your tofu until there is no more liquid. Slice half the block of tofu into bite-sized cubes, then place them onto the baking tray and cook in the oven for 15 mins until the tofu is crisp of the outside.
Meanwhile, sauté the onion & garlic in a saucepan with a little water/oil until the onion is see through.
Stir in all the spices including the veggie stock cube. Cook for 1 min until fragrant.
Stir in the coconut milk, peanut butter & lime juice, then add the chickpeas and baked tofu with a little water to roughly cover it all, then season with salt and pepper.
Bring it all to boil, then turn the heat down to low and simmer for about 20-25 mins, stirring occasionally until the sauce has thickened and reduced. It should be nice and creamy.
Serve with rice/quinoa & broccoli enjoy!
All credit to the right owner Alex-Leigh
Alex-Leigh via instagram (nourishingalex). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
