Curry Braised Chickpeas and Tofu
with Garlic-Cilantro Naan and Tomato Chutney
Chickpeas are stewed in an aromatic base and finished with crisp, roasted tofu 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
1 unit(s)
Chickpeas
(May contain traces of: Wheat, Gluten)
1 unit(s)
Red Onion
113 g
Baby Spinach
7 g
Cilantro
2 unit(s)
Tomato
2 unit(s)
Garlic, cloves
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Milk, Mustard, Tree nuts, Peanuts, Sesame)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Egg, Fish, Soy)
2 tbsp
Curry Paste
(May contain traces of: Wheat, Gluten, Milk, Mustard, Tree nuts, Sesame, Egg, Fish, Soy, Crustaceans, Sulphites)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Sugar*
Âź tsp
Salt*
Âź tsp
Pepper*
1 tbsp
Plant-based Butter*
Nutrition Values
Utensils
Cooking Steps
- 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 pieces
- Peel, 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.
- Divide curry between bowls. Top with remaining tofu. Dollop chutney over top.
- Tear naan and serve alongside.
