Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
A tasty vegetarian curry, spiced up with tofu and chickpeas.
Serves: 4-6
Prep time: 10 mins
Cooking time: 30-40 mins
Ingredients
- 2 tbsp coconut oil
- 300g firm tofu, cut into 1cm cubes
- 1 onion, finely diced
- 1 white potato, cut into 1cm cubes
- 400g can of chickpeas, drained and rinsed
- 200g Massaman curry paste
- 400g can coconut milk
- 400g broccoli, cut into florets
- 1 tsp dextrose powder
Method
- In a large saucepan, heat 1 tbsp coconut oil on medium high.
- Add tofu and brown on each side, about 15 minutes, remove to a plate and set aside.
- Heat 1 tbsp coconut oil in same pan and add onion, stirring until cooked (about 5 minutes).
- Add chickpeas and curry paste and stir, cooking for 3 minutes.
- Add coconut milk, broccoli, potato and tofu and bring to the boil.
- Reduce heat and simmer for 15 minutes, until potato and broccoli are cooked through, and sauce thickens. Cover, but leave lid ajar.
- Serve with cauliflower rice.
