Vegan Chickpea and Tofu Stew with Spices
Ingredients
- 1/2 onion
- 1 clove of garlic
- 1 carrot
- 4 small potatoes
- 1 can of chickpeas (380g)
- 1 block of tofu (270g)
- 1 can of coconut milk (400ml)
- 2 dl water
- 1 tbsp soy sauce
- 2 tbsp garam masala
- 1 tbsp curry
- 1 tsp black pepper
- 1 tsp salt
Preparation
Start frying off the onion and garlic in a pan with some oil.
Chop the carrot, tofu and potatoes into small cubes and add them into the pan as well.
Fry for a minute or two and then add the rest of the ingredients - the chickpeas and peas, the liquids and the spices.
Let everything simmer for a while until the potatoes are cooked through.
Serve with rice.
