Indian-inspired Chickpea and Tofu Curry
A heart-healthy, cholesterol-lowering Indian-inspired curry with chickpeas and tofu that is rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 block firm tofu, cubed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
In a large skillet, heat olive oil over medium heat.
Add the onion, garlic, and ginger. Cook until softened, about 5 minutes.
Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for another minute until fragrant.
Add the chickpeas, tofu, diced tomatoes, and coconut milk. Season with salt and pepper.
Simmer for 20-25 minutes until the flavors have melded together and the curry has thickened.
Serve hot, garnished with fresh cilantro. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 20 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |