Broccoli, chickpea & tofu curry
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who needs takeaways when fakeaways are so quick to make?
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Curry paste
2 tablespoon(s)
Broccoli, raw
1 whole
Chickpeas, cooked
1 can(s), large, drained
Tomato
2 large
Cornflour
1 tablespoon(s), level
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Plain Tofu
350 g
Coriander, fresh
4 sprig(s)
Instructions
1
Mist a large pan with cooking spray and put over a medium-high heat. Cook the onion, stirring, for 3 minutes or until browned. Add the curry paste and cook for another minute, or until fragrant.
2
Add the broccoli, chickpeas and 150ml water and bring to a boil. Reduce the heat to a simmer and cook, covered, for 5 minutes or until the broccoli is just tender. Add the tomatoes, cover, and simmer for a further 2-3 minutes or until just soft.
3
Stir the cornflour into the coconut milk to dissolve, then add to the curry. Cook, stirring, until the mixture boils and thickens. Season to taste. Add the tofu and warm through for 2-3 minutes.
4
Serve garnished with the coriander.
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