Quick Meals: Chick Peas And Tofu Curry

This is one of our favourite vegetarian meals during the week. It is simple, tasty and nutritious. I usually serve it with multi grain chapatis as it goes really well with it. Here is the recipe:

 

2 cans chick peas - drained

2 tofu squares - cut into small cubes

1 tsp mustard seeds

1 medium red shallots - finely diced

3 cloves garlic - finely sliced

3 medium dried chillies - soaked in warm water and roughly sliced (optional)

2 tbs curry powder

1/2 tsp turmeric powder

1/2 tbs chilli powder (optional)

1 1/2 cups water

1/2 cup low fat milk

1 tsp chicken seasoning powder

salt to taste

2 - 3 tbs extra virgin olive oil

 

Fry the cubed tofu pieces in oil until golden brown and set aside. Then add the rest of the oil and fry the shallots until tender. Then add the garlic, mustard seeds and dried chillies and fry until fragrant. Stir in the drained chick peas until evenly mixed and add the water. Add in the curry powder, chilli powder and turmeric powder and mix well. Bring to boil and cook until chick peas are tender. Add milk and cook further for 5 minutes. Stir in the fried tofu and add the chicken seasoning powder and salt. Remove from heat at desired consistency. 

 

Note: The fried tofu is added towards the end of the cooking process to prevent it from getting 

          smashed during cooking.

          Instead of water and chicken seasoning powder, chicken stock can be used instead.