Chickpea and tofu yellow curry

Author: Vikki Moursellas

Photographer: John Paul Urizar

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This calcium-rich vegie dinner is ready in less than 30 minutes!

Time to make: 25 mins

Ingredients

More weights & measures

2 tablespoons light olive oil
1 brown onion, chopped
2 cloves garlic, crushed
450g firm tofu, cut into cubes
400g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
2 tablespoons gluten-free yellow curry paste
200g can light coconut milk
200ml reduced-salt gluten-free vegetable stock
1 yellow capsicum, thinly sliced
1 head broccoli florets
Cooked brown rice, to serve (optional)
Roasted peanuts or dried shallots, to garnish (optional)

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Instructions

1 In a large saucepan, heat oil, onion, garlic and tofu over high heat for 6 minutes, stirring often until caramelised.

2 Add the chickpeas to the pan and cook for a further 2 minutes. Add the curry paste and cook for 2 minutes more, or until fragrant.

3 Pour the coconut milk, vegetable stock, ½ cup water, capsicum and broccoli into the saucepan and bring to a simmer. Cook for 15 minutes or until the vegetables are cooked and the sauce is slightly thickened.

4 Serve with brown rice and peanuts or shallots, if using.

Nutrition Info (per serve)

Calories 424cal

Kilojoules 1772kJ

Protein 23.4g

Total fat 25.1g

–Saturated fat 6.1g

Carbohydrates 18.8g

–Sugars 6.5g

Dietary fibre 14.2g

Sodium 775mg

Calcium 466mg

Iron 6.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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