Go Back
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
Print
Weeknight Tofu Curry aka Curry in a Hurry
Author
Johnna
Ingredients
1
Tablespoon
olive oil or healthy oil of your choice
1
medium yellow onion
, diced
1/2
red onion
, diced
1 1/2
cups
sliced carrots
(I used rainbow carrots in the photos, any carrots will be great)
4
cups
cauliflower florets
1
block extra firm tofu
, well drained and cut into bite-sized cubes
1-15
ounce
can chickpeas/garbanzo beans
, drained and rinsed
1
Tablespoon
plus 2 teaspoons curry powder
1-14.5
ounce
can fire roasted tomatoes with green chiles
2
cups
vegetable broth
1
cup
frozen peas
1-13
ounce
can coconut milk
(cans may vary from 13 to 15 ounces, that's fine)
Steamed rice or quinoa to serve curry over
(optional)
Instructions
In a large, deep skillet, heat oil over medium
Add onions and carrots, sauteing until onions are softened over medium heat.
Add cauliflower florets, continuing over medium heat until it starts to soften.
Next add garbanzo beans, stirring to incorporate. Allow to cook for another 3 minutes.
Gently stir in tofu cubes, curry powder and canned tomatoes.
Add in vegetable broth, simmering for 15 minutes.
Gently fold in frozen peas, continuing to simmer until peas are heated through. Peas are added near the end to keep them from getting mushy.
Last, stir in can of coconut milk. Stir together and allow to simmer for 5-10 additional minutes.
Serve over steamed rice, quinoa or grain of your choice.