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Ingredients

  • 1 cup preferred rice (we usually use brown)
  • 2 cups water
  • 1 package tofu
  • 1/2 tablespoon ground cumin (or cumin seeds)
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon mustard seed
  • 1/8 teaspoon ground ginger
  • 1 tablespoon
  • 1 small onion
  • 2 cloves minced garlic
  • 1 can coconut milk
  • 1 can chickpeas

Directions

  1. Press the tofu between two plates and a heavy pot or can on top for at least 30 minutes
  2. Cook the cup of rice according to package directions (steamer works great)
  3. While rice is cooking, cut the tofu into bite size pieces.
  4. Fry the tofu in a deep fryer or fry them in a skillet. Drain on paper towel.
  5. Mix together all the spices (you can use less if you like but I like lots of flavor)
  6. Sauté onion and garlic over medium heat for 3-4 minutes
  7. Mix in curry powder and chickpeas and sauté for 5 more minutes
  8. Stir in coconut milk and bring to a simmer. Let simmer for 10 minutes
  9. Serve over rice!
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