Tofu and Chickpea Curry

Name: Tofu and Chickpea Curry
Yield: 6 servings (serving size: 1 1/2 cups curry, 1/2 cup rice, and 1 1/2 teaspoons cilantro)
Ingredients: 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 ¼ 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)

5 Ratings
4 Reviews

Experiment with a variety of fresh vegetables in this vegetarian Madras curry. You can stir in spinach or Swiss chard during the last 30 minutes of cooking, if you like.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:

6 servings (serving size: 1 1/2 cups curry, 1/2 cup rice, and 1 1/2 teaspoons cilantro)

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

328 calories; fat 7g; saturated fat 1.4g; mono fat 2.5g; poly fat 2.8g; protein 12.8g; carbohydrates 53.8g; fiber 6.7g; iron 3.7mg; sodium 627mg; calcium 112mg.

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boogeley

12/20/2015

With all the reviews about the slow cooker turning this into mush, I decided to try using a pressure cooker. I threw everything in (including the tofu) and cooked at high pressure 4 minutes, using quick release when it was done. The flavors really popped and it was so easy and fast. I left out the cauliflower and subbed with more sweet potato. Ate over brown rice.

Kvavava

12/19/2013

Dannabanana84

01/28/2013

This was a really disappointing recipe. I followed the recipe and it just came out really bland.

vvdevine

01/21/2013

I used the amounts in the recipe and the whole thing was tasteless. So then I added twice the curry and a bunch of red pepper but it was just tasteless gunk.

ilikefoodmore

01/03/2013

I added a pinch of hot pepper flakes for heat and roasted the cauliflower instead. I didn't need to pan fry the tofu, I just threw it into the stoneware after I drained it. I also cooked my own chickpeas (1/2 lb) because I think it would have gotten too mushy if it sat overnight in the crockpot.

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Tofu and Chickpea Curry

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Tofu and Chickpea Curry

Account

Tofu and Chickpea Curry

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (4)

All Reviews for Tofu and Chickpea Curry