CHICKPEA TOFU CURRY 🍛
I was really in the mood for a curry this week, so here’s what I made: A comforting one pan / wok curry including a lot of veg and chickpeas.
In the end my bf and I decided to pair it with some tortillas instead of rice and casually dipped them into the tasty sauce. The combo was sooo good, you really have to try it! 🤤
🍴RECIPE for 2 Portions🍴
[1/2: CALS 595 ~ 50C ~ 34P ~ 29F]
1 Can Chickpeas (250g)
300ml Creamy Coconut Milk
1 large Carrot (100g)
1/2 Cauliflower (400g)
1/2 Broccoli (200g)
2 Pak Choi (240g)
1 Block Firm Tofu (200g)
1/2 Onion (80g)
2 Cloves Garlic
1️⃣ Boil broccoli, cauliflower and carrots in the pan for about 5-6 minutes. Then add the Pak Choi. After a few minutes, add chickpeas, onions & tofu, then season to taste.
2️⃣ Pour in the coconut milk and turn the stove on high heat. Add garlic and let the curry boil for a 1-2 minutes.
3️⃣ Lastly, turn down the heat to medium again and let it simmer for another few minutes until the sauce thickens again. Add more water if you like to and season again to taste.
You can totally eat the curry as is, add some grains, rice or dip some tortillas into it!😊