Tofu-chickpeas curry
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)
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
- Serve hot with
Note:
- Spices can be personalised as per the taste
- Bell peppers/peas can be included as a variation.
- Alternatively canned chickpeas can be used.
Posted on February 22, 2016, in Indian, Vegan and tagged channa gravy recipes, chickpeas curry recipes, chole recipes, Indian Vegan recipes, tofu channa masala, tofu indian curry recipes, vegan indian curry recipes., Vegan Indian dish, Vegan indian recipes, Vegan recipes. Bookmark the permalink. 45 Comments.
Yummy.. channa is my favourite toooo
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Thank you Bikramji. ..:)
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Reblogged this on The Militant Negro™.
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Thanks a lot for your support sir…
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Looks good!
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Thanks a lot… 🙂 🙂
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Reblogged this on Recipe Dreams.
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Thanks Javier for your support..
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This looks amazing! I love chick peas! It all looks so yummy and healthy!
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Thanks a lot Lynn and same pinch – chickpeas is my favourite as well.:).
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Very nice pictures and presentation of everything!
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You are so kind and generous Lynz. .. Thanks a lot for all your support and encouragement. ..:)
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You are most welcome!
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😚😘
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🙂
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This curry is perfect for Meatless Monday! It looks so bright and full of flavor. Thanks for sharing bread suggestions as well… all delicious!
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Thanks a lot for stopping by and yes goes very well for meatless Monday. .. glad you liked it.. 🙂
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Such a fan of your innovative recipes
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Thanks a lot for your lovely and encouraging comment Ritu. .. 🙂 🙂
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Lovely flavours! And love all of those breads xx
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Thanks a lot Elaine. … 🙂 🙂
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Droolicious !!!
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Thank you dear…
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The kulcha looks super delicious, I would love to have it with Chana ☺️
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Wish I could pass them over. .. Thanks a lot Alok ji. …
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Lovely recipe with scrumptious looking results. This is a recipe I can try because I love beans and I also love curry.
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Nice to know you liked it..Thanks for your visit…
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Awesome combination Chitra 🙂 Protein rich gravy!
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Thank you Dear…:)
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This is a amazing combination. Love the addition of coconut milk also.
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Thank you Sri… 🙂 🙂
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I do tofu gravy for roti.. Ur recipes looks delicious…
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Thank you Swapna…:) 🙂
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vow nice combo… love channa
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Thank you Bharani…:) 🙂
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yum yum 🙂
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Thanks a lot…:)
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Tofu is my all time favorite and the combination sounds so delicious! Can’t wait to try this out 🙂
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Thank you dear…. glad you liked it…please do let ne know when you get to try…:)
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wow, yummy! hungry again. I wish i could make kulcha and all those paratha too.
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Arohii – Such a lovely comment….True Indian bread and curries are always eye catchers…
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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.
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Teagan – Please give this dish a try and it is quick to make…Am happy to answer any queries you may have when you plan to make it….Thanks again
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This sounds so good and healthy-a great way to serve tofu and chickpeas!
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Thank you Nancy. …
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