Chickpea Tofu Curry

4 portions

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the tofu. Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.

Step 2

Add the tofu cubes to a large mixing bowl, drizzle with 1 tablespoon of vegetable oil and 1 teaspoon of garam masala, and season with salt and pepper. Arrange the tofu bits in a single layer on the baking sheet. Bake for 15-20 minutes until crispy, flipping them halfway through.

Step 3

Alternatively, use your air fryer to make crispy tofu.

Step 4

Meanwhile, make the curry sauce. Heat the oil in a large, deep pan and cook the onion for 2-3 minutes over medium heat until slightly softened.

Step 5

Stir in the garlic, ginger and red chilli flakes and continue to cook for another minute.

Step 6

Add the curry powder, paprika, ground cumin and chopped tomatoes. Fill the tomato can halfway with water and add that too. Stir to combine and bring to a simmer.

Step 7

Stir in the chickpeas and zucchini and simmer for 10-12 minutes until the sauce thickens.

Step 8

Next, stir in the crispy tofu, fresh coriander and lime juice. Season to taste and serve with rice and naan, sprinkled with fresh coriander if you like.

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