Broccoli, chickpea and tofu curry
1 medium, cut into wedges
Indian curry paste
2 tbs, korma variety
400 g, chopped
Chickpeas, no added salt, canned, drained
1 can(s), (1x400g can)
2 medium, cut into wedges
Light canned coconut milk
1½ cup(s), (375ml)
350 g, cut into 3cm cubes
2 tbs, sprigs, to serve
- Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 3 minutes or until browned. Add the curry paste and cook for 1 minute or until fragrant.
- Add the broccoli, chickpeas and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until the broccoli is just tender. Add the tomato. Cover and simmer a further 2-3 minutes or until just soft.
- Stir the cornflour into the coconut milk and add to the curry. Cook, stirring until the mixture boils and thickens. Season with salt and pepper. Add the tofu and heat through. Top with the coriander.