Tofu and Pea Curry with Basmati Rice

Tofu and Pea Curry with Basmati Rice

Quick and easy vegan tofu and pea curry with basmati rice.

It is no secret that I absolutely adore lentil and chickpea curries!

I have been bloating a lot more than usual every time I eat chickpeas so I’ve made a conscious effort to lay off them temporarily until I figure out what’s up.


One thing that could be contributing to the bloating is the fact that I’m probably not drinking as much water as I should. I recently started exercising a lot more intensely than I usually do. As you would expect, I am sweating a lot more, but I haven’t increased my water intake to compensate…

Not good, I know. But, it is certainly going to be one of my goals for this week.

My current struggle with ‘harder-to-digest’ legumes was the inspiration behind this curry. I don’t have trouble digesting tofu and peas so it made sense to incorporate them into this curry.

This is a quick and easy recipe that cooks within half an hour. It is especially useful for days when you’re short on time. You can certainly batch cook this, but I won’t recommend including the tofu if you intend to freeze it and reheat throughout the week.

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Tofu and Pea Curry with Basmati Rice


  • Author: somiigbene
  • Prep Time: 5 Minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

  • 2 medium onions, finely chopped
  • 4 garlic cloves, finely minced or crushed
  • 400g tofu (cut into chunks then baked in the oven at 220˚C for 15 minutes)
  • 1 vegetable stock cube
  • ¼ tsp chilli powder
  • ¼ tsp ground coriander
  • ¼ tsp turmeric powder
  • 1 ½ tsp garam masala
  • 400g tin coconut milk
  • 50g roasted cashew nuts
  • 160g frozen or fresh peas
  • Handful chopped coriander leaves
  • Basmati rice, to serve

Instructions

Heat a splash of water (or 4tbsp oil if you prefer) in a pan, add the onions and garlic and sweat for 2-3 minutes until softened. Stir in all of the spices and vegetable stock cube and cook for a further minute.

Stir in the coconut milk and gently simmer for 8-10 minutes. Then stir in the tofu and peas and cook for a further 2-3 minutes.

Once the peas are cooked, add the coriander leaves and serve with some basmati rice and roasted cashew nuts.


  • Category: Lunch/Dinner

Keywords: Tofu, Peas, Basmati Rice

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