Creamy chickpea curry

Vegan
Total
30m
Prep
5m
Chill
0m
Cook
25m
A Carbon Rating
  • 561

    Calories

  • 10.2g

    Fiber

  • 23.1g

    Protein

  • 88.1g

    Carbs

  • 13g

    Fats

  • 8.8g

    Sugar

Ingredients

4

Instructions

  1. 1.

    In a  large saucepan add the rice and rinse under cold water until it runs clear (~4 rinses), add water and bring to a boil – reduce the heat down to low and leave for 10 mins until the water is absorbed

  2. 2.

    Heat a wok on medium heat and add olive oil, onion, garlic and ginger – cook for ~2 mins

  3. 3.

    To the wok, add garam masala, cumin, turmeric and chilli powder – mix until coated

  4. 4.

    To the wok, add chopped tomatoes, tomato purée and vegetable stock – simmer for 10 mins

  5. 5.

    To a blender add silken tofu and blend until smooth

  6. 6.

    To the wok add the blended silken tofu and chickpeas – mix and cook for 10 mins

  7. 7.

    Serve with yogurt (and a pinch of salt if needed)

If you enjoy these recipe, please consider supporting me for just the cost of a coffee... Buy me a coffee

If you enjoyed this recipe share it with your friends and family who might also enjoy it