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Tofu-chickpeas curry

Tofu Channa3

About:

This is a delicious vegan curry packed with nutrition, protein and surprisingly tasty. Here in this curry I used basic blend of turmeric, cumin, cinnamon, fenugreek, cloves, bay leaves and coriander as a seasoning. Adding turmeric was all it took to turn the dish into a bright yellow curry and this is mearly similar to the Thai currys. I used coconut milk for the creaminess but feel free to use cream/any milk of choice if desired.

Health Benefits:

Chickpeas are High in fiber and protein. You get a good dose of healthy fats, a bit of iron and calcium, and if you cook your own dried beans, it’s low sodium as well! But if using canned thorough rinsing would be helpful to reduce the sodium content.

Yields: 3-4 servings
Preparation time-30 minutes
Cooking time-30 minutes

Ingredients:

  • Tofu-1block (250gms)
  • Garbanzo beans/chickpeas-1cup
  • Oil-2tsp
  • Fenugreek seeds-1/2tsp
  • Clove-3
  • Bay leaf-1
  • Cinnamon-1 inch stick
  • Turmeric-1/2tsp
  • Low-fat Coconut milk-1can
  • Salt- to taste

For curry:

  • Chopped onion-1medium
  • Chopped tomatoes-2medium
  • Red chillies-3
  • Chopped ginger-1/2inch
  • Chopped garlic-2cloves
  • Coriander seeds-1tsp
  • Cumin seeds-1tsp
  • Black pepper corns-5

Procedure:

Tofu:

  • Drain water completely from tofu squeeze and place on the kitchen towel/ tissue wrap and place some heavy weight for 10-15 minutes or until moisture completely evaporates. One drained cut into cubes or desired shape.
  • Heat a skillet/pan grease some oil and toast tofu cubes on both side until golden brown, transfer on to the palte and set aside.

For chickpeas:

  • Wash and rinse thoroughly chickpeas and soak with 3cups of water overnight.
  • After soaking time place chickpeas with water in the cooker and pressure cook for 4-5whistles and allow the steam to evaporate before opening the lid.
  • Once steam is released open the lid drain and retain the stock(it can be used in this curry if required or can be used in any soup)

Tofu Channa1

For gravy:

  • Blanch tomatoes in and peel the skin.
  • Dry roast cumin, coriander seeds, pepper corns, red chillies for 2-3 minutes on a medium high flame and allow it to cool
  • Combine blanched and peeled tomatoes, roasted cumin seeds, coriander seeds, pepper corns, red chillies and ginger, garlic, onion in a blender and ground to smooth and set aside.
  • Heat oil in the pan add in cinnamon, cloves, bay leaf, fenugreek seeds and saute for a minutes/until the spices are fragrant.
  • Now add ground puree, turmeric, salt and cook on a medium low flame until slightly thickens.
  • Then add coconut milk and bring it to boil, add toasted tofu, cooked chickpeas and add stock if required as per the consistency and simmer for 5-8 minutes or until thickens a little.
  • Turn off the flame garnish with coriander

Tofu Channa2

  • Serve hot with

Dill Roti

Dill Roti final1

Lacha Paratha

Paratha6

Kulcha

Mint Kulcha final

Note:

  • Spices can be personalised as per the taste
  • Bell peppers/peas can be included as a variation.
  • Alternatively canned chickpeas can be used.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on February 22, 2016, in Indian, Vegan and tagged , , , , , , , , , . Bookmark the permalink. 45 Comments.

  1. Yummy.. channa is my favourite toooo

    Liked by 1 person

  2. Reblogged this on Recipe Dreams.

    Like

  3. This looks amazing! I love chick peas! It all looks so yummy and healthy!

    Liked by 1 person

  4. This curry is perfect for Meatless Monday! It looks so bright and full of flavor. Thanks for sharing bread suggestions as well… all delicious!

    Liked by 1 person

  5. Such a fan of your innovative recipes

    Liked by 1 person

  6. Lovely flavours! And love all of those breads xx

    Liked by 1 person

  7. The kulcha looks super delicious, I would love to have it with Chana ☺️

    Liked by 1 person

  8. Lovely recipe with scrumptious looking results. This is a recipe I can try because I love beans and I also love curry.

    Like

  9. Awesome combination Chitra πŸ™‚ Protein rich gravy!

    Liked by 1 person

  10. This is a amazing combination. Love the addition of coconut milk also.

    Liked by 1 person

  11. I do tofu gravy for roti.. Ur recipes looks delicious…

    Liked by 1 person

  12. vow nice combo… love channa

    Liked by 1 person

  13. Tofu is my all time favorite and the combination sounds so delicious! Can’t wait to try this out πŸ™‚

    Liked by 1 person

  14. wow, yummy! hungry again. I wish i could make kulcha and all those paratha too.

    Like

  15. This sounds delicious, Chitra. Growing up I was only exposed to a very limited range of dishes and ways of cooking. I’ve developed a pretty good sense of culinary adventure, as far as eating. But I’m not as adventurous in cooking. I’ve never tried to cook a curry dish. However, this one looks like something I might be able to do.
    Mega hugs my friend.

    Like

  16. This sounds so good and healthy-a great way to serve tofu and chickpeas!

    Liked by 1 person

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