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Tofu and Chickpea Curry

  • 6servings
  • 328calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups (3/4-inch) cubed peeled sweet potato

  2. 2 cups small cauliflower florets

  3. 1 cup chopped onion

  4. 1 tablespoon Madras curry powder

  5. 1 tablespoon brown sugar

  6. 1 tablespoon grated peeled fresh ginger

  7. 1 1/4 teaspoons salt

  8. 2 garlic cloves, minced

  9. 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained

  10. 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained

  11. 1 (13 1/2-ounce) can light coconut milk

  12. 1 (14-ounce) package extra-firm tofu, drained

  13. 1 tablespoon canola oil

  14. 3 cups hot cooked rice

  15. 3 tablespoons chopped fresh cilantro

  16. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. 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.

  4. Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.

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