Vegetarian

Chickpea and Tofu Curry is for Dinner.

Chickpea and Tofu Curry takes 30 minutes to prepare.

Chickpea and Tofu Curry takes 30 minutes to cook.

Chickpea and Tofu Curry makes 8 servings.

The ingredients for Chickpea and Tofu Curry are:

1 Large Onion Sliced
2 tsp. Canola Oil
2 tsp. minced garlic
2 tsp. ground ginger root
1 minced serrano pepper, seeded
1 tsp. brown sugar
1 TBS. tumeric powder
1-2 tsps. Garam Masala powder (Indian Spice Blend)
.25 tsp Cayenne, optional
3 oz. tomato paste
16 oz. can diced tomatoes
1 tsp. salt, optional
3 cups cooked Garbanzo beans or 2 cans well drained
1 block extra firm tofu, cut in 1 inch cubes, optional
1 tsp. fenugreek leaves, crushed
6 oz. Plain Greek Yogurt, or 1/4 C. half and half

Here is how you make Chickpea and Tofu Curry:

Heat a large saucepan with canola oil.Add the sliced onions and cook until browned, but not burnt. Add the minced ginger, minced garlic and serrano pepper. Add the tumeric, cayenne and garam masala and allow spices to toast slightly. Then add the tomato paste and salt and cook for about 2 minutes. Add brown sugar and can of diced tomatoes. Cook for 10-15 minutes. Allow to cool for a few minutes and blend mixture in a blender to smooth out all of the onions.Return sauce to the pan and add the chickpeas and diced tofu.Sprinkle in the fenugreek leaves and cook another 5 minutes. Stir in yogurt just before serving. Serve with white rice, if desired.Serving Size: serves 8Number of Servings: 8Recipe submitted by SparkPeople user BABACHAN.

The nutritional information for Chickpea and Tofu Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.0

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 688.6 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 5.4 g
• Protein: 13.1 g