I had been dreaming of making this Tofu Curry with Chickpeas and Summer Vegetables for so long, and now that I have, I am dreaming of the time I’ll make it again. Seriously, it’s that good.
But first, how is your summer going? Is it sliding away too fast?
One of the reasons I love summer is all those gorgeous veggies, fresh and in season and urging you to eat them before they spoil too fast. This year I didn’t work too hard on my vegetable garden– I planted some yellow and green squash, a bell pepper, a few eggplants and a couple of tomatoes. One of the two tomato plants went belly up after the first crop for reasons that will forever beat me, but the squash and the eggplants have been doing nicely, thank you.
So this week, armed with some yellow squash, a green bell pepper and some spring onions, I set out to make a curry that I — and you — would want to eat again and again. I wanted it to be high in protein, I wanted it to be delicious, and — very important — I wanted it to be super easy to make.
This Tofu Curry is all that and more. It is packed with heart-healthy protein from tofu and chickpeas. It tastes absolutely divine, with all of those textures from the chewy, baked tofu, velvety squash and crunchy spring onions. And it comes together in minutes and doesn’t need too many fancy spices– some sambar powder or curry powder or even garam masala will work here. Sweet, creamy coconut milk ties all the different flavors and textures together.
This curry would be perfect with some rice, but I love it with a bowl of protein-rich quinoa.
Here’s the recipe. Enjoy!
- 1 14-oz package of extra-firm tofu. Place the brick of tofu in a microwave-safe plate and nuke for a minute. A pool of water should have collected around the tofu. Drain it out, return the plate with the tofu to the microwave, and zap again for another minute. Throw out the water that would have accumulated and slice the tofu into ½-inch-thick slices.
- 1 tsp vegetable oil
- ½ tsp turmeric
- 1-inch knob of ginger, grated
- 1 medium red onion, diced
- 1 large or two small yellow squash, diced
- 1 large green bell pepper, seeded and diced
- 5-6 spring onions, trimmed and white and green parts chopped
- 2 tbsp sambar powder (use curry powder or garam masala as a substitute. If you use storebought, add a little at a time and adjust to your taste)
- 2 cups cooked or canned chickpeas
- 1 cup vegetable stock (can use water)
- 1 cup coconut milk
- Salt to taste
- ½ cup coriander or cilantro leaves, chopped
- Juice of 1 lime
- 1 cup cherry tomatoes
- Lightly spray a baking sheet or pan with oil. Place the slices of tofu one beside the other, not touching, on the sheet and spray the tops with the oil spray.
- Bake the tofu in a preheated, 350-degree oven for 30-45 minutes or until the tofu is lightly golden-brown. When cool enough to handle, cut the tofu into a dice. Set aside.
- Heat the oil in a large saucepan. Add the diced onions and a pinch of salt.
- Saute the onions for five minutes or until they start to get brown spots.
- Add the ginger and turmeric, stir to mix, and add the squash and green bell peppers.
- Saute, stirring frequently, for five minutes or until the vegetables start to get tender. Add the sambar powder or curry powder, stir well, then add the vegetable stock or water and bring to a boil.
- Cover the saucepan and let the curry simmer for 2-3 minutes. Add the tofu and chickpeas and mix well. When the mixture begins to boil, lower the heat to a simmer and add the coconut milk.
- Let the curry warm through without coming to a boil. Turn off the heat, add salt to taste, spring onions, cherry tomatoes and lime juice. Stir.
- Garnish with coriander leaves and serve hot.
There’s nothing like tofu for a delicious and quick hit of protein. Try these tofu recipes from Holy Cow!’s archives: