Creamy chickpea curry

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

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

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

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

To a blender add silken tofu and blend until smooth

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

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