Flavorful Coconut Milk Curry with Tofu and Chickpeas

Ingredients:

• For the curry base:
  • 2 tablespoons vegetable oil (e.g., coconut or olive oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth or water
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red chili flakes (optional for heat)
  • Salt and black pepper to taste
• For the main components:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup spinach or kale, chopped (optional)
  • Juice of 1 lime
• Optional toppings:
  • Fresh cilantro, chopped
  • Toasted cashews or almonds
  • Lime wedges

Preparation:

Step 1: Prepare the tofu

1. Press the tofu block using a tofu press or by placing it between two plates with a weight on top. Let it sit for 15 minutes to remove excess water.
2. Cut the tofu into bite-sized cubes.
3. Heat 1 tablespoon of oil in a non-stick pan and sauté the tofu until golden on all sides. Remove and set aside.

Step 2: Build the aromatic base

1. Heat the remaining tablespoon of oil in a large pot or deep skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the spices

1. Add curry powder, turmeric, cumin, coriander, and chili flakes (if using). Stir well to coat the onions and release the aroma of the spices.
2. Add the diced tomatoes and cook for 5-7 minutes until they soften and break down, forming a thick paste.

Step 4: Incorporate the liquid and vegetables

1. Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
2. Add the bell peppers and zucchini, allowing them to cook for 5 minutes.
3. Stir in the chickpeas and cooked tofu, letting the flavors meld together for another 10 minutes.

Step 5: Finish with greens and lime

1. If using spinach or kale, stir it in during the last 2-3 minutes of cooking until wilted.
2. Squeeze fresh lime juice into the curry and adjust the seasoning with salt and pepper.

Variation:

1. Vegetable Variations: Substitute zucchini and bell peppers with cauliflower, carrots, or green beans for a different texture.
2. Protein Alternatives: Replace tofu with paneer, tempeh, or cooked chicken (for non-vegan options).
3. Spice Adjustments: Use garam masala instead of curry powder for a warmer spice profile, or add a touch of coconut sugar for sweetness.
4. Nutty Twist: Add a dollop of almond butter or peanut butter for a creamy, nutty depth.

COOKING Note:

• To prevent curdling, ensure the coconut milk is stirred well before adding to the pot. Use full-fat coconut milk for a richer flavor.
• Pressing tofu is crucial to achieve a firmer texture that absorbs the curry flavors better.
• For a thicker curry, simmer the dish longer or reduce the broth quantity slightly.

Serving Suggestions:

1. Serve this curry hot with steamed basmati or jasmine rice.
2. Pair it with warm naan or roti for scooping up the flavorful sauce.
3. Add a side of cucumber-yogurt salad or mango chutney to balance the spices.

Tips:

• Use fresh spices for maximum flavor and aroma.
• Pre-roasting vegetables like bell peppers and zucchini enhances their natural sweetness.
• Double the recipe for meal prep—it tastes even better the next day as the flavors deepen.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Nutritional Information (per serving, serves 4):

• Calories: ~320
• Protein: ~15g
• Sodium: ~480mg

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