Quick chickpea and tofu curry
Nutrition Info.(per serve)
1kg bag frozen stir-fry vegetables
1 teaspoon olive oil
1 red onion, finely diced
2 teaspoons crushed garlic
200g tofu, cubed
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained
1 teaspoon brown sugarlight brown cane sugarX
80g red curry paste
400g can no-added-salt chopped tomatoes
250g bag 2-minute express brown rice
1/2 cup roasted unsalted cashews
fresh coriandercilantroX, to garnish
Total fat 19g
Saturated fat 3g
Dietary fibre 19g
1 Place the frozen vegetables in a microwave-safe bowl and microwave on a medium heat for 5—6 minutes until defrosted.
2 Meanwhile heat oil in a large non-stick frying pan and cook the onion and garlic for 1—2 minutes. Add the tofu, chickpeas and curry paste and fry for a further 2—3 minutes before adding the sugar, tomatoes and defrosted veges. Simmer for 8—10 minutes until the sauce thickens. Add more water for a thinner sauce.
3 Cook the rice according to packet instructions. Serve curry with a couple of tablespoons of rice and top with cashews. Garnish with coriander.
Make it gluten free: Check curry paste is gluten free.