Butter Chickpea Curry with Tofu

Butter Chickpea Curry with Tofu

Butter Chickpea Curry with Tofu is a hearty, comforting, and protein-rich vegetarian dish inspired by the popular Indian butter chicken. In this plant-based version, tender chickpeas and cubes of tofu take center stage, simmering in a luscious, creamy tomato sauce infused with aromatic spices. The dish is both satisfying and nutritious, making it an excellent choice for anyone seeking a meatless curry that doesn’t compromise on flavor.

Butter Chickpea Curry with Tofu

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons tomato paste

• 1 can (14 oz) coconut milk

• 1 block (14 oz) extra-firm tofu, cubed

• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed

• 2 teaspoons garam masala

• 1 tablespoon curry powder

• 1 teaspoon chili powder (adjust to taste)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Method

1. Prepare the tofu: Press the extra-firm tofu to remove excess liquid, then cut into bite-sized cubes.

2. Cook the aromatics: Heat olive oil in a large skillet or saucepan over medium heat. Add diced onions and sauté until they become translucent, about 4-5 minutes.

3. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

4. Incorporate tomato paste and spices: Add tomato paste, garam masala, curry powder, and chili powder. Stir well to coat the onions, garlic, and ginger. Let the spices toast for 1-2 minutes.

5. Combine tofu and chickpeas: Add the cubed tofu and drained chickpeas to the pan. Stir gently to mix with the aromatic base.

6. Pour in coconut milk: Add coconut milk, stirring to combine all ingredients. Season with salt and pepper. Bring the mixture to a gentle simmer.

7. Simmer: Let the curry simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the tofu absorbs the flavors.

8. Final seasoning: Taste and adjust salt, pepper, or chili powder as needed.

9. Garnish and serve: Serve hot over rice or with naan. Garnish with fresh cilantro, if desired.

Tips

• For extra flavor, pan-fry the tofu cubes in a separate skillet with a little olive oil until golden before adding them to the curry.

• This curry keeps well and tastes even better the next day as the flavors develop.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.

• Add a side of sautéed greens or roasted vegetables for a balanced meal.

Thai Seasonings

$6.95

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