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Creamy Chickpea Curry with Tofu

Recreating the beloved Indian butter chicken without the chicken, this Creamy Chickpea Curry with Tofu is a satisfying and delicious vegetarian dish. The blend of spices, creamy coconut milk, and chickpeas served over fragrant rice, with a sprinkle of cilantro, make every bite delightful. Adding tof...
6
1 hr
TOTAL TIME
1121
CALORIES
$2.41
PER SERVING
Creamy Chickpea Curry with Tofu
Ingredients
16 INGREDIENTS
4 SERVINGS
Cooked White Rice
2 cups cooked white rice
Garlic
4 cloves garlic
minced
Sweet Paprika
2 tsp sweet paprika
Firm Tofu
7 1/8 g firm tofu
cubed
Ghee
2 tbsp ghee
Onion
1 large onion
minced
Salt
1 1/2 tsp salt
Garam Masala
2 tsp garam masala
Cinnamon Stick
1 small cinnamon stick
Chopped Tomatoes
1 can chopped tomatoes
Coconut Milk
1 can coconut milk
Chickpeas
2 cans chickpeas
drained
Ground Cayenne
1/2 tsp ground cayenne
Fresh Cilantro
1/2 cup fresh cilantro
chopped
Ground Cumin
2 tsp ground cumin
Fresh Ginger
1 tbsp fresh ginger
grated
Directions
9 STEPS
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
Melt ghee in a large heavy-bottomed pot or Dutch oven over medium heat
2
Add onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, for about 20 minutes
3
Stir in minced garlic and grated ginger, and cook for another 1 minute
4
Add ground cumin, sweet paprika, garam masala, and cinnamon stick, cook for another 30 seconds
5
Add chopped tomatoes along with their juice
6
Mix in coconut milk and the remaining 1 teaspoon salt, bring the mixture to a simmer and let it cook for 10 minutes
7
Stir in the drained chickpeas, cubed tofu and ground cayenne, bring the pot back up to a simmer and cook for another 10 minutes
8
Adjust seasoning as needed
9
Ladle over cooked white rice, garnish with chopped cilantro and serve.
Health Info
Macros
232g
CARBS
48g
FAT
64g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
SOYBEANS
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Frequently Asked Questions
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