Curry Braised Chickpeas, Tofu and Chicken
with Garlic-Cilantro Naan and Tomato Chutney
Chickpeas are stewed in an aromatic base and finished with crisp, roasted tofu and chicken for this flavourful, filling curry. A tangy DIY tomato chutney brings sweet tanginess, while garlic-cilantro naan bread makes for the perfect dipper!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
370 mL
Chickpeas
113 g
Red Onion
113 g
Baby Spinach
7 g
Cilantro
2 unit(s)
Tomato
2 unit(s)
Garlic, cloves
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
2 tbsp
Curry Paste
1 tbsp
Indian Spice Blend
2 unit(s)
Chicken Breasts
1 tbsp
Plant-Based Butter
Not included in your delivery
1 tbsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat tofu dry with paper towels, then cut into 1/4-inch pieces. Add tofu, half the Indian Spice Mix and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, stirring halfway through, until golden-brown and crisp, 12-14 min.
Peel, then cut onion into 1/4-inch pieces.Roughly chop cilantro.Cut tomato into 1/2-inch piecesPeel, then mince or grate garlic.
Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil and half the onions. Cook, stirring occasionally, until tender, 2-3 min.Add chickpeas, canning liquid, curry paste, vegetable stock powder, remaining Indian Spice Mix and 1 cups (2 cups) water. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until broth has thickened slightly, 6-8 min.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, tomatoes, vinegar, remaining onions and 1 tbsp (2 tbsp) sugar. Cook, stirring often and mashing tomatoes with the back of a wooden spoon, until chutney is thickened and jammy, 3-5 min. Season with salt and pepper, to taste.
While chutney cooks, melt 1 tbsp (2 tbsp) plant-based butter in the microwave until melted, 30 sec. Add garlic and half the cilantro. Season with salt and pepper, then stir to combine.Arrange flatbreads on another unlined baking sheet. Brush with cilantro-garlic butter.Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)
Add half the tofu, spinach and remaining cilantro to the pot with chickpeas. Stir until spinach wilts, 1-2 min. (TIP: For a lighter consistency, add water, 2-3 tbsp at a time, if desired.)Season with salt and pepper, to taste. Thinly slice chicken.Divide curry between bowls. Top with chicken and remaining tofu. Dollop chutney over top.Tear naan and serve alongside.
