Tofu & Chickpea Curry
This is a simple and flavourful Indian curry dish. Best served on a bed of Jasmine or Basmati rice or naan bread.
Ingredients
For the tofu:
- 1 block extra firm tofu
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
For the sauce:
- 2 tbsp coconut oil
- 1 large onion, diced small
- 1 small zucchini, diced
- 1 tsp dried ground ginger
- 3 cloves garlic, minced
- 2 tbsp garam masala
- 2 tsp curry powder
- 2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1-2 tsp sea salt
- 1 large can diced tomatoes
- 1 can full fat coconut milk
- 1 handful spinach
For serving:
- 4 cups cooked white or brown rice
- chopped cilantro, optional
- naan bread (optional)
Instructions
For the tofu:
- Open the package and drain the liquid. make sure the block is nice and dry.
- Cut into bite sized squares and place in a bowl.
- Add olive oil, salt and pepper and toss.
- Place in air fryer at 390° for 15 minutes. Set aside.
While to tofu cooks, prepare the sauce:
- Melt coconut oil in a large saucepan over medium-high heat.
- Add onion and sauté for 3-4 minutes, then add the zucchini, garlic and ginger and cook for 1 more minute.
- Add the spices, salt, tomatoes and coconut milk. Stir until smooth and combined.
- Simmer for 5-10 minutes, stirring frequently.
- Add spinach and cook until wilted, stirring frequently.
- Add cooked tofu to the sauce and stir to coat the pieces.
- Serve over rice or with naan bread.
- Garnish with fresh cilantro (optional). Enjoy!
Notes
- If you don't have an air fryer, optional oven baking instructions: Place tofu on baking sheet lined with parchment paper. Bake at 400° for 25-30 minutes.
- Instead of rice serve over roasted or steamed cauliflower for a lower calorie/carb meal.
- For oil free, omit the olive and coconut oil and use water instead.
- Estimated calories for sauce only not rice or bread.