Name: Chickpea and tofu vegetable curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 4 oz extra firm tofu, pressed and cubed; 1/4 cup jasmine rice; 3/4 cup water; 1/4 medium yellow onion, diced; 1/4 red bell pepper, diced; 2.5 oz frozen broccoli florets; 2 cloves garlic, minced; 1/4 cup light coconut milk; 1 tsp canola oil; 1 1/2 tsp curry powder; 3/4 tsp salt; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, 1/2 cup of the water, and a pinch of the salt. Bring to a boil, then cover and reduce to low. Simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice simmers, heat the oil in a skillet over medium-high heat. Add the tofu cubes and cook for 5 minutes, flipping occasionally, until golden. Remove the tofu from the pan and set aside. Done when golden brown and crisp on edges.
In the same skillet over medium heat, add the onion and bell pepper. Cook for 5 minutes until softened. Stir in the garlic and curry powder and cook for 1 minute until fragrant.
Stir in the chickpeas, frozen broccoli, coconut milk, the rest of the water, the rest of the salt, and the browned tofu. Bring to a simmer and cook for 10 minutes until the sauce coats the back of a spoon. Done when broccoli is tender.
Remove the skillet from the heat and stir in the lime juice. Fluff the rice and plate it with the curry. Garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes