Vegan Kenyan Tofu and Chickpea Curry

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Tofu and Chickpea Curry (based on Chicken Curry - Kenyan Style)
Course: Main Dish
Cuisine: East African
Author: Danielle
Ingredients
  • 1 package tofu , drained, dried, and cubed
  • 1 can chickpeas , drained and rinsed
  • 3 cups water
  • Ground white pepper
  • Salt , to taste
  • 1 tbsp Flour , for sprinkling
  • 1 tbsp Olive Oil
  • 1 medium onion , diced
  • 2 tbsp Vegetable (or olive) oil
  • 1 can whole plum tomatoes , drained, rinsed and chopped
  • Pinch garam masala
  • Pinch ground coriander
  • ½ tsp Ground Black pepper
  • ½ tsp Ground Nutmeg
  • ½ tsp Ground turmeric
  • ½ tsp Ground ginger
  • ½ tsp Ground cayenne pepper
  • ½ tsp Ground cumin
  • 4 garlic cloves , crushed
Instructions
  1. Preheat oven to 350°. Put tofu, chickpeas, salt, white pepper, 1 tbsp. Olive oil and garlic into a bowl. Stir, cover and marinate in fridge for 30 minutes to 1 hour. Remove from fridge, sprinkle with flour, stir and transfer to a greased baking pan. Bake for 20-30 minutes, stirring occasionally.
  2. Cook onions in medium pot in oil over high heat until brown. Remove from pot and add in tomatoes, spices and water. Cook until thick. Add in tofu and chickpeas from oven, and onions. Simmer about 20 minutes, or until thickened. Serve with rice.

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