Food Minimalist

Chickpea Tomato Curry! This dish took about 20 min to make and was packed with h…


Chickpea Tomato Curry! This dish took about 20 min to make and was packed with healthy ingredients and so filling 😋🙋 With tofu and flavorful broccoli and peas, this Chickpea Tomato Curry was absolutely delicious! 🍅🌿
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This one will definitely be a go-to because guys…EVERYONE liked it 🎉 If you have kids or picky eaters around, you know my struggle 😂
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INGREDIENTS:
1 block extra firm @housefoodsamerica tofu, drained and sliced
2.5 cups frozen brocc
1/2 cup frozen peas
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, sliced
1/3 can full fat coconut milk
Small handful baby spinach
Avocado or coconut oil

Seasonings for broccoli and peas:
1/4 tsp each curry powder, turmeric, cumin, kosher salt and pepper
2 tsp oil
1/4 cup water or more if pan starts to dry

Seasonings for chickpea tomato curry:
1/2 tsp each curry powder, chili powder, cumin, onion powder
1/4 tsp each kosher salt, garlic powder and pepper

DIRECTIONS:
Cook tofu slices in grill pan or large pan on both sides with generous dash of garlic powder and salt, until lightly browned. Takes about 5 min per side once pan is hot, over medium heat.
Meanwhile in a large pan, add brocc, oil, water, seasonings stir and cook covered on medium heat for 5 minutes, stirring occasionally. Uncover and add the peas, stir and cook another several minutes until peas are bright green and brocc is tender.
Separately in medium saucepan, add chickpeas, seasonings, tomatoes and cook for 3 min over medium heat with 1 tsp oil. Then add coconut milk and simmer for about 5 to 7 min until sauce thickens a bit. Stir in baby spinach, cover for a few minutes as spinach wilts. 🌿🍃
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