Many years ago I worked at a cool little vego cafe called Simply Wholesome. It was homely and welcoming and served the best food.
Now as a long term vegetarian I have had more than my fair share of tofu and chickpea curry but I have never found one that warms my heart and tummy like this one.
You know how most of us have ten or so dinner recipes that go around and around – family favourites that work for everyone … well most of mine come from Simply Wholesome’s amazing magic recipe book. This was once a closely held secret but I don’t get that weird thing about keeping great recipes to yourself. Spread the joy seems to make much more sense to me.
This one is great for a wintery night. It’s worth making and eating the next day if you want it to be at it’s flavoursome peak. Try doubling up and freezing some for a quick midweek heat and serve dinner on the run.
I hope it becomes one of your favourites too.
Tofu and chickpea curry
2 onions finely diced
4 cloves of crushed garlic
2cm pice of fresh ginger, grated
1 teaspoon each of chili powder, turmeric, salt and paprika
1 tablespoon each of cumin and ground coriander
2 x 400g cans of crushed tomatoes
2 x 400g cans of chickpeas
350g block of firm tofu (I like Soyco brand), diced into 2cm cubes
2 bay leaves
juice of 1/2 lemon
1 tablespoon of brown sugar
1 teaspoon garam masala
Fry onions, garlic and ginger in some oil until soft and transparent, add spices and fry till fragrant (about a minute or so). Add all other ingredients except garam masala and bring to the boil. Reduce heat and simmer gently for about 40 minutes. You can add some water as you go if the curry starts to dry too much.
Add garam masala and cook for a further 5 minutes.
Serve with brown rice, chutney, some chopped fresh tomato and a cashew nuts.