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Chickpea and Tofu Mild Curry

A community recipe by lilajessie

Not tested or verified by Nigella.com

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Introduction

this is from Dr Gillian McKeith

Ingredients

Serves: serves 4

Metric Cups

1 teaspoon olive oil
3 onions (finely diced)
1 pinch of salt
225 grams tofu (cut into cubes)
410 grams chickpeas (drained and rinsed)
2 tablespoons fresh coriander (chopped)
2 carrots (peeled and diced)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon miso
1 tablespoon arrowroot (dissolved in tablespoon water)
500 grams spring greens (tough stems removed and roughly shredded)
1 handful fresh coriander

1 teaspoon olive oil
3 onions (finely diced)
1 pinch of salt
8 ounces tofu (cut into cubes)
14 ounces garbanzo beans (drained and rinsed)
2 tablespoons cilantro (chopped)
2 carrots (peeled and diced)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon miso
1 tablespoon arrowroot (dissolved in tablespoon water)
18 ounces spring greens (tough stems removed and roughly shredded)
1 handful cilantro

Method

Chickpea and Tofu Mild Curry is a community recipe submitted by lilajessie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a medium sized pan and add the onion and a pinch of salt. Cook gently for 10 mins till soft and translucent

Add the tofu, chickpeas, coriander, carrots, spices and enough water to just cover. bring to the boil, lower the heat, cover and cook for 10 mins

Take some cooking juices out and mix with the miso and add to the stew with the arrowroot mixture

Boil the spring greens with water for 3-4 mins (or just and to the stew 4 mins before the 10 mins is up) Garnish with coriander leaves

Heat the oil in a medium sized pan and add the onion and a pinch of salt. Cook gently for 10 mins till soft and translucent

Add the tofu, garbanzo beans, coriander, carrots, spices and enough water to just cover. bring to the boil, lower the heat, cover and cook for 10 mins

Take some cooking juices out and mix with the miso and add to the stew with the arrowroot mixture

Boil the spring greens with water for 3-4 mins (or just and to the stew 4 mins before the 10 mins is up) Garnish with coriander leaves