Chickpea and Tofu Curry Stew
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
328 kcal
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Cuisine
Thai
Chickpea and Tofu Curry Stew
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This vegetable forward Chickpea and Tofu Curry Stew is bursting with delicious coconut and curry flavours.
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Ingredients
- 2 tsp olive oil
- 1 small sweet potato or yam, peeled and chopped into 1/2 inch cubes
- 1/2 tsp salt kosher
- 5 medium garlic cloves, minced
- 1 tsp ginger freshly grated
- 4 tbsp red curry paste (see blog post notes above)
- 350 gr tofu extra firm will also work, firm, patted dry and chopped into small cubes (about 1/2”
- 14 oz coconut milk regular or light will both work here, can
- 4 cups vegetable broth low sodium
- 14 oz chickpeas canned
- 1 medium red bell pepper thinly sliced
- 1 cup kale or spinach, chopped, optional
- 1 medium green onion thinly sliced
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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