YOUR SOLIN GENERATED RECIPE
Summer Vegetable and Chickpea Curry
Simmered firm tofu and chickpeas in a vibrant coconut-turmeric broth with crisp summer zucchini and sweet bell peppers.
INGREDIENTS
6 oz extra firm tofu
0.25 cup canned chickpeas
0.75 cup frozen green peas
3 tbsp nutritional yeast
1 cup zucchini
1 cup red bell pepper
0.25 cup light coconut milk
1 tsp yellow curry powder
0.5 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.75 cup low-sodium vegetable broth
PREPARATION
Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat 2 tablespoons of the vegetable broth in a large skillet over medium-high heat and sear the tofu cubes until they develop a golden-brown crust.
Add the chopped zucchini and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are slightly softened.
Stir in the yellow curry powder, ground turmeric, sea salt, and black pepper, allowing the spices to toast for 30 seconds until fragrant.
Pour in the remaining vegetable broth and light coconut milk, then stir in the canned chickpeas and nutritional yeast.
Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce has thickened slightly.
Fold in the frozen green peas and cook for an additional 2 minutes until they are bright green and heated through.