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Chickpea and Tofu Mild Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

this is from Dr Gillian McKeith

this is from Dr Gillian McKeith

Ingredients

Serves: serves 4

Metric Cups
  • 1 teaspoon olive oil
  • 3 onions (finely diced)
  • 1 pinch of salt
  • 225 grams tofu (cut into cubes)
  • 410 grams chickpeas (drained and rinsed)
  • 2 tablespoons fresh coriander (chopped)
  • 2 carrots (peeled and diced)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon miso
  • 1 tablespoon arrowroot (dissolved in tablespoon water)
  • 500 grams spring greens (tough stems removed and roughly shredded)
  • 1 handful fresh coriander
  • 1 teaspoon olive oil
  • 3 onions (finely diced)
  • 1 pinch of salt
  • 8 ounces tofu (cut into cubes)
  • 14 ounces garbanzo beans (drained and rinsed)
  • 2 tablespoons cilantro (chopped)
  • 2 carrots (peeled and diced)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 tablespoon miso
  • 1 tablespoon arrowroot (dissolved in tablespoon water)
  • 18 ounces spring greens (tough stems removed and roughly shredded)
  • 1 handful cilantro

Method

Chickpea and Tofu Mild Curry is a community recipe submitted by lilajessie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a medium sized pan and add the onion and a pinch of salt. Cook gently for 10 mins till soft and translucent
  • Add the tofu, chickpeas, coriander, carrots, spices and enough water to just cover. bring to the boil, lower the heat, cover and cook for 10 mins
  • Take some cooking juices out and mix with the miso and add to the stew with the arrowroot mixture
  • Boil the spring greens with water for 3-4 mins (or just and to the stew 4 mins before the 10 mins is up) Garnish with coriander leaves
  • Heat the oil in a medium sized pan and add the onion and a pinch of salt. Cook gently for 10 mins till soft and translucent
  • Add the tofu, garbanzo beans, coriander, carrots, spices and enough water to just cover. bring to the boil, lower the heat, cover and cook for 10 mins
  • Take some cooking juices out and mix with the miso and add to the stew with the arrowroot mixture
  • Boil the spring greens with water for 3-4 mins (or just and to the stew 4 mins before the 10 mins is up) Garnish with coriander leaves
  • Tell us what you think