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.Print
- 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
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