This was a really disappointing recipe. I followed the recipe and it just came out really bland.
Tofu and Chickpea Curry
More From Oxmoor House
- Calories: 328
- Calories from fat: 0.0%
- Fat: 7g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 2.8g
- Protein: 12.8g
- Carbohydrate: 53.8g
- Fiber: 6.7g
- Cholesterol: 0.0mg
- Iron: 3.7mg
- Sodium: 627mg
- Calcium: 112mg
- 2 cups (3/4-inch) cubed peeled sweet potato
- 2 cups small cauliflower florets
- 1 cup chopped onion
- 1 tablespoon Madras curry powder
- 1 tablespoon brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 teaspoons salt
- 2 garlic cloves, minced
- 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (13.5-ounce) can light coconut milk
- 1 (14-ounce) package extra-firm tofu, drained
- 1 tablespoon canola oil
- 3 cups hot cooked rice
- 3 tablespoons chopped fresh cilantro
- Freshly ground black pepper (optional)
- 1. Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
- 2. Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
- 3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
- 4. Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.
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