Tofu Chickpea Curry Recipes

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

Heat olive oil in a large stock pot or dutch oven over medium-high heat.
Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
Once covered, cook for 15 minutes while stirring occasionally.
Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
Serve over basmati rice or with a side of naan.
Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

TOFU CHICKPEA CURRY

Tofu Chickpea Curry image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

8 ounces extra-firm tofu block, cut in 1-inch cubes
1 teaspoon all-purpose seasoning
2 cups plus 3 tablespoons canola or olive oil
2 tablespoons Jamaican curry powder
1 tablespoon minced or grated fresh ginger
1 teaspoon minced garlic
1 pound potatoes, peeled and cubed
3 scallions, sliced
1 cup canned chickpeas
1 teaspoon ground allspice
1 teaspoon fresh thyme
1 small onion, diced
1/2 Scotch bonnet chile pepper, chopped, optional
Accompaniments such as rice and fried ripe plantains

Steps:

Season the tofu cubes with the all-purpose seasoning.
Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.
In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes.
Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.

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