I'm a massive tofu fan and am always looking for new ways to cook with it. By far and away my favourite tofu recipe is this one and while I could happily eat it every night of the week, variety is the spice of life as we all know!
I picked up the Jamie Oliver magazine's 2011/12 recipe yearbook recently and went a bit internally berserk (as my Mum would say!) because all the recipes in there looked fabulous! I must admit I've been going through a period of being a bit bored with my cooking and there's nothing like leafing through a great cookbook or foodie magazine to get your mojo back, that's for sure. I've got a vegan chocolate tart recipe in this one earmarked for Tom's birthday in October but for now, needing to eat clean and power up for my Project Insanity training, I tucked into this delicious tofu curry. I've made a few changes and substitutions (as always!) and I hope you like it! Very easy to do with paneer instead of tofu as well, I would think.
Tofu and chickpea curry
Inspired by a similar recipe in Jamie Oliver Magazine 2011/2012 recipe yearbook
Serves 4
Rapeseed oil or cooking spray
1 red onion, sliced
4 fat garlic cloves, finely chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon chilli flakes
2 teaspoons turmeric
1 x 400g tin chopped tomatoes
2 cups cooked chickpeas (I cook mine from dried, you could use 1 can cooked and drained chickpeas)
1 x 396g block tofu
1/2 teaspoon hot smoked paprika
2 teaspoons garam masala
Juice of 1 lemon
2 teaspoons cumin seeds
1/2 teaspoon chilli flakes
200g kale
Press the block of tofu as per this excellent method and then cut into cubes and set aside.
Heat the oil or cooking spray in a stockpot or pan. Add the onion and 1/2 the garlic. Cook gently until they begin to brown. Add the coriander, cumin, chilli flakes and turmeric and cook for 1 minute, until fragrant. Stir in the tomatoes, the chickpeas and half a tin of water. Simmer for 15 minutes.
Meanwhile, heat some more oil or cooking spray in a fry pan. Add the tofu cubes in batches and cook until golden.
Add the paprika, garam masala and lemon juice to the tomato sauce. Add more water if it looks too dry. Taste for seasoning. Add the tofu.
In the pan you cooked the tofu in, heat again with a little oil or cooking spray and add the cumin seeds once hot. Fry gently and add the remaining garlic and the chilli flakes. When the garlic begins to brown add the kale. Stir fry for a few minutes or until the kale is wilted and cooked through.
Serve the curry and kale together. If you wanted it to serve more people, serve with some cooked basmati rice as well.
What's your favourite curry recipe?