2:1 tofu and chickpea curry - RA
Author: SGH (HCP)
Description:
Tofu and chickpea curry RA 2.1
Ingredients:
ml coconut milk (canned) (HCP added*)
g Cauliflower, raw
g Chickpea (canned and drained) (HCP added*)
g Cauldron Authentic Tofu (HCP added*)
g Tomatoes, canned, whole contents
g Oil, olive
g Spinach, baby, raw
g Curry powder
g Onions, raw
Directions:
Add half the oil to a pan
Add in chopped onions and stir fry until cooked
Add the tinned tomatoes and curry powder
Once bubbling, turn the heat to low and cook for 5 minutes
Add in chickpeas and chopped tofu
Cook for another 5 minutes
Add the coconut milk, once it comes to a boil, switch off the heat
Grate the cauliflower to make cauliflower rice
Add remaining oil to a pan and stir fry the cauliflower for a few minutes until softened
Serve cauliflower rice with the tofu and chickpea curry. (make sure to scrape any oil from the pans onto the plate)
Nutrition Information (for entire recipe):
Carbohydrate:
9.5
Calories: 357
Fat:
31.66
Protein:
6.87
Ratio:
1.93:1
2:1 ratioMain Meal
