Tofu Chickpea Veggie Curry

chickpea.jpg

Method

  1. Dice onion and chop all veggies and tofu into roughly 2cm x 2cm cubes.

  2. Heat oil in pan. Add onions and cook until brown.

  3. Add potato and sweet potato and cook for 3-4 mins or until starting to soften.

  4. Add eggplant and cook for another 2-3 mins

  5. Add remaining veggies and cook until all have softened.

  6. Place rice and water in rice cooker and start cooking

  7. Add chickpeas, tofu, korma paste and coconut milk and simmer until all vegetables can be pierced with a fork.

  8. Serve curry over rice and enjoy.

Ingredients

  • 2-3 Tbsp olive oil

  • 2 medium red onions

  • 1 medium red capsicum

  • 2 zucchinis

  • 1 large eggplant

  • 1 small-medium sweet potato

  • 2 small potato’s

  • 450g Tofu

  • 2 x 400g can chickpeas, drained

  • 2 x 400mL cans of coconut milk

  • 3-4 Tbsp Korma Paste (I use Pataks)

  • 4 cups brown rice (or white rice if you prefer)

  • 6 cups water

Rockethouse