Tofu Chickpea Curry

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This is super quick to prepare, full of flavour and can easily be popped in the freezer for a later date. It’s made with a base of mild spices and is still kid friendly! I’ve added tofu and chickpeas for a high plant protein meal, with some extra vibrant greens and grains to make it a filling and nutritious meal.

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SERVES 3-4
PREP TIME 10 MINUTES
COOKING TIME 20-25 MINUTES
DIFFICULTY EASY

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Ingredients

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1 block of tofu 
1 can of chickpeas rinsed and drained
1 can of coconut milk
1 red onion
1 red pepper 
1 bag of kale, massaged with olive oil
4 portions (about 1 cup) of mixed grains (quinoa and bulgur wheat) Coriander for garnish  1 tsp of cumin seeds 1 tsp mustard seeds 1 tsp turmeric 1 tsp curry powder 

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Method

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1.
Cube the tofu and fry in a pan with olive oil or vegetable oil and a pinch of salt.

2.
Chop onion and red pepper, fry onion with cumin, mustard seeds, turmeric and curry powder, until onion is soft and spices are fragrant.

3.
Add chickpeas, pepper and coconut milk, let it boil until it has reduced.

4.
Add the crispy tofu and mix well, then turn the heat off.

5. Serve in a bowl with mixed grains and kale.

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