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Chickpea & Tofu Masala

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  • 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


  • 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!

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