Tofu & Chickpea Korma

November, 2018

A great meat-free alternative that gives you 3 serves of vegetables per meal and lots of gut-loving fibre

Tofu & Chickpea Korma

Serves 4

  • 250-300g firm tofu, diced into 3cm cubes

  • 2 tbs olive oil

  • 1 brown onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 tin chickpeas, rinsed and drained

  • 1/3 cup korma paste

  • 1 can (400ml) coconut milk

  • 1/2 cup water

  • 4 cups chopped vegetables (e.g. green beans, snow peas, carrot and cauliflower)

  • Salt, pepper and chilli flakes to taste

  1. Add 1 tbs olive oil to a large pan on medium-high heat. Cook tofu, turning to cook on all sides until brown and crispy. Set aside in a bowl

  2. Reduce heat to low, add remaining olive oil to the pan and cook onion and garlic until soft

  3. Add chickpeas and cook for further 2 mins

  4. Add korma paste and stir for 1 minute until fragrant

  5. Add coconut milk and 1/2 cup water and stir. Let bubble and then reduce heat to medium

  6. Add vegetables and tofu and cook for 3-5 minutes until vegetables are crispy but soft

  7. Season with salt, pepper and chilli flakes if desired


Nourishing Fortnightly Newsletter

Subscribe below if you want to receive my latest blogs, recipes and nutrition tips straight to your inbox!

Nourish With Balance.

© Talia Cecchele, 2020