Curries usually take a bit of time and effort to cook so I wanted to try one that didn’t take too long to make. This curry was easy to throw together and the cook time was pretty fast. I used a basic blend of turmeric, cumin, cinnamon, fenugreek, cloves, bay leaves, and coriander for the curry seasoning. The half teaspoon of turmeric was all it took to turn this dish into a bright yellow curry! The flavors were as vibrant as the color and the tofu, chickpeas and green peas worked great together. The milk and cream gave it a richness that heightened the curry flavors. The creaminess reminded me a lot of Thai coconut curries, just without the coconut flavor. The recipe worked nicely with a side of rice which I spooned into the bowl generously!
Tofu and Chickpea Curry with Green Peas
(makes 4 servings)
- 2 yellow onions, chopped
- 8 oz. tomato paste
- 1 tbsp vegetable oil
- 1 package firm tofu, cut into 1 inch cubes
- 30 oz. chickpeas, rinsed
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup water
- 1 jalapeno, minced
- 3 cloves garlic, minced
- 2 inch knob ginger, minced
- 1 1/2 cups green peas
- 2 bay leaf
- 2 tsp cumin, ground
- 1/2 tsp cinnamon, ground
- 1/4 tsp cloves, ground
- 1/2 tsp fenugreek, ground
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1 tbsp coriander, ground
- salt and pepper to taste
- cilantro, chopped for garnish
- steamed rice (optional)
- In a bowl, mix the cinnamon, cloves, and cumin together. Saute for a minute in a pan until the spices smell toasted and fragrant.
- In a large saute pan, heat the oil and saute the onions for 7-8 minutes on medium high heat.
- Add the jalapeno, tomato paste, garlic and ginger and cook until fragrant, about 2 minutes.
- Stir in the turmeric, fenugreek, chili powder, and coriander. Cook for about 5 minutes on medium heat, stirring occasionally.
- Stir in the chickpeas, tofu, and green peas gently (try not to break apart the tofu cubes).
- Add the milk, heavy cream, toasted spice blend, water and stir. Bring the mixture to a boil.
- Turn down the heat and cook for about 10-15 minutes until the sauce thickens a little.
- Serve with rice and garnish with cilantro leaves.