Curried Tofu with Chickpeas and Broccoli
Ingredients
- 1 packet of broccoli florets cut in halves
- Firm tofu block, cut into small cubes
- 1 tsp olive oil
- 2 x 400g / 14 oz can of chickpeas
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tbsp curry powder
- 200ml / 7 fl oz soy single cream or coconut milk
- Salt and pepper to taste
Preparation
Heat oil in a frying pan, add cumin seeds, and fry for 1 minute, then add garlic and onions and cook for 2 minutes.
Add tofu with curry powder and turmeric, then add soy cream or coconut milk.
Allow the tofu to soak in the curry for 2 minutes, then add chickpeas and broccoli with salt and pepper.
Cook until broccoli is tender and heated through
Serve with plain basmati rice.
