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Tofu and Chickpea Curry with Green Peas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 450 kcal

Ingredients

  • 2 yellow onions chopped
  • 8 oz tomato paste
  • 1 tbsp vegetable oil
  • 1 package firm tofu cut into 1 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
  • 4 servings rice optional

Instructions

  1. In a bowl, mix the cinnamon, cloves, and cumin together. Saute for a minute in a pan until the spices smell toasted and fragrant.
  2. In a large saute pan, heat the oil and saute the onions for 7-8 minutes on medium high heat.
  3. Add the jalapeno, tomato paste, garlic and ginger and cook until fragrant, about 2 minutes.
  4. Stir in the turmeric, fenugreek, chili powder, and coriander. Cook for about 5 minutes on medium heat, stirring occasionally.
  5. Stir in the chickpeas, tofu, and green peas gently (try not to break apart the tofu cubes).
  6. Add the milk, heavy cream, toasted spice blend and bay leaf, water and stir. Bring the mixture to a boil.
  7. Turn down the heat and cook for about 10-15 minutes until the sauce thickens a little.
  8. Serve with rice and garnish with cilantro leaves.