Chickpea and Tofu Mild Curry

Chickpea and Tofu Mild Curry

 

I have never made curry from scratch, so I was excited to try this mild curry from the You Are What You Eat cookbook that I've used so much.

 

There are a lot of ingredients to this dish, but most of them I already had in the fridge, pantry, or cabinet.

 

I started by cooking onions in olive oil for 10 minutes until they were very tender.

(there's a theme, I'm venturing out and cooking with onions more and more these days)

 

Then I added in drained/cubed tofu, chickpeas, fresh cilantro, diced carrots, spices, and water. 

I brought it to a boil, then covered it and let it simmer for 10 minutes.

While it was simmering I boiled a large pot of salted water and cooked a pound of shredded kale for about 4 minutes until it was good and tender.

 

I added in dissolved cornstarch and miso that I had dissolved with a little bit of the curry liquid, and let the curry cook another few minutes.



 

I drained the kale and placed it on a platter, topping it with the curry and some fresh cilantro.

 

 

I served the curry with rice and warmed naan.

 

The flavors are very mild and might need a little more salt during the cooking process.

But everyone liked it and it made for a nice change of pace!

 

Double click to print as a 5x7 recipe card.

 

आप का खाना स्वादिष्ट हो

(Hindi for "Bon Appetit!")