Smoked tofu and chickpeas curry

It's just a basic curry sauce where I added smoked tofu, chickpeas and cashews. I'm writing this here so I don't forget because it was delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onions and garlic and grate the ginger root. (You can peel the ginger root first) Mix all the spices into a small bowl. Drain the tofu and pat it with paper towels. Cut the tofu in 2cm blocks (you can grill it first until it forms a crust for added flavor and prevent the tofu from crumbling) Drain the chickpeas. Add the cashew nuts in a blender with water and blend until it forms a paste. Set all these aside separately so you can have them on hand

Step 2

Add the oil to a skillet and saute the onions until soft and semitransparent on medium high (3 minutes) Add the ginger and garlic and stir for another minute or so.

Step 3

Add the spices to the mix and stir immediately, you don't want the spices to burn. Stir for a few seconds to distribute the spices evenly. Add the tomato pulp and stir until evenly mixed.

Step 4

Lower the heat to medium low. Add the stock (you can use water instead, won't ruin the taste) and stir until even for a minute or two. Stir in the tofu and chickpeas and let it simmer until the sauce thickens.

Step 5

(optional) add a tablespoon of garlic chutney if you have it around in your pantry.

Step 6

Add in the cashew paste and stir until evenly distributed. Add salt and pepper to taste. Leave it to simmer for a few minutes while stirring occasionally.