Tofu and Chickpea Curry
Tofu, 340g soft in brine, drained
1 Cup Chickpea, canned, rinsed and drained
½ Onion, brown chopped
3 Garlic cloves, minced
½ Chilli paper
5 Mushrooms, white button, roughly chopped
4 Potatoes, peeled and chopped into small cubes
1-2 Capsicum Red
1 tsp curry powder
3 tb fresh Coriander, chopped
1 tb oil
1Cup Coconut milk/cream
4 Cups water or salt reduced stock of your choice
Salt to taste (omit if using stock)
Heat oil in a large sauce pan. Add to the pan onion garlic, and chilli. Cook stirring, occasionally until onion is soft. Add curry powder and continue stirring for couple of minutes.
Add chopped up vegetables and chickpeas with 4 cups of water/stock and let it simmer till all vegetables are cooked. Carefully cut up tofu into cubes and add to the vegetables. Lastly add coconut milk or cream and coriander. Bring to the boil, turn the heat off.
Serve with brown rice.