Crispier tofu
Press away excess moisture before cooking and leave the tofu undisturbed long enough to form a golden edge.
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Flavorful Tofu & Chickpea Curry with Rice
A delicious and cozy vegetarian dinner, this Tofu & Chickpea Curry with Rice is packed with plant-based protein, rich flavors, and creamy goodness. It's a fantastic option for those seeking a satisfying meat-free meal.
Total time45 min
Calories400 kcal
Protein20g
Serves4
Step by step
Method
- 01
Heat ghee in a large skillet over medium heat. Add the diced onion and cook until soft and translucent (about 5 minutes).
- 02
Stir in minced garlic, grated ginger, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- 03
Add cubed smoked tofu, rinsed chickpeas, and diced tomatoes with their juices. Stir well and let simmer for 5 minutes.
- 04
Lower heat and stir in light coconut milk. Simmer gently for 10–15 minutes until the sauce thickens and flavors meld together.
- 05
Season with salt and pepper to taste. Serve warm over rice or with naan bread. Garnish with fresh parsley or cilantro and a squeeze of lime juice.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Make the grain ahead
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Useful for tomorrow
Cool leftovers promptly and refrigerate in a sealed container; add a splash of water when reheating to bring the texture back.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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