Tofu and Chickpea Curry

5 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
6 servings (serving size: 1 1/2 cups curry, 1/2 cup rice, and 1 1/2 teaspoons cilantro)
September 2012
RECIPE BY Oxmoor House

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.

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 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)

Nutritional Information

  • Calories 328
  • Caloriesfromfat 0.0%
  • Fat 7g
  • Satfat 1.4g
  • Monofat 2.5g
  • Polyfat 2.8g
  • Protein 12.8g
  • Carbohydrate 53.8g
  • Fiber 6.7g
  • Cholesterol 0.0mg
  • Iron 3.7mg
  • Sodium 627mg
  • Calcium 112mg

How to Make It

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.

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.

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Ratings & Reviews

yum

Dannabanana84
December 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's Review

boogeley
December 19, 2013
N/A

Dannabanana84's Review

ilikefoodmore
January 28, 2013
This was a really disappointing recipe. I followed the recipe and it just came out really bland.

vvdevine's Review

Kvavava
January 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's Review

vvdevine
January 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.