Chickpea & Tofu Masala
Ingredients:
- 400g tin of chickpeas (drained)
- 250ml natural yoghurt (or plant-based alternative like soya or coconut yoghurt)
- 400g tin of chopped tomatoes
- 280g of pressed tofu (or about 300g of ordinary tofu and press this yourself)
- 2 tbsp of masala paste
- 2 cloves of garlic
- 1 medium onion
- Mixed vegetables – I used carrot, pepper, spinach, courgette and sweetcorn
- Olive or rapeseed oil
Instructions:
- Heat a pan over a medium heat and add a tablespoon of olive or rapeseed oil
- Add finely chopped or crushed garlic, and diced onions into the pan and sauté for 1-2 minutes.
- Chop the tofu, then add this to the pan with the curry paste and fry for 3-4 minutes.
- Add your remaining vegetables and sauté until they starts to soften (if using spinach always add this in at the very end as it cooks so quickly).
- Add the tin of chickpeas and tinned tomatoes, then increase the heat and simmer the sauce until all of the vegetables are cooked.
- Stir-in the natural yoghurt and cook for another minute or so.
- Serve with rice and/or naan and enjoy!
