Chickpea and Tofu Curry Stew
This vegetable forward Chickpea and Tofu Curry Stew is bursting with delicious coconut and curry flavours.
Ingredients
- 2 tsp olive oil
- 1 small sweet potato, peeled and chopped into 1/2" inch cubes or yam
- 1/2 tsp (kosher) salt
- 5 medium garlic cloves, minced
- 1 tsp freshly grated ginger
- 4 tbsp red curry paste (see blog post notes above)
- 350 gr firm tofu, patted dry and chopped into small cubes (about 1/2”) (extra firm will also work)
- 14 oz can coconut milk (regular or light will both work here)
- 4 cups low sodium vegetable broth
- 14 oz can chickpeas
- 1 medium red bell pepper, thinly sliced
- 1 cup chopped kale or spinach, optional
- 1 medium green onion, thinly sliced
Instructions
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In a large sauce pan or Dutch Oven, heat olive oil over medium heat.
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Add sweet potatoes and salt and cook for 5 minutes until starting to soften. Add garlic and ginger, cook while stirring for about 1 minute.
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Add curry paste and cook while stirring for a couple of minutes until curry paste becomes a deep dark red. Add tofu and stir to fully coat.
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Add coconut milk and broth, stir to combine. Adjust heat to high and bring to a boil. Immediately reduce heat to a simmer (medium-low) and cook for about 10 minutes until sweet potatoes are fully cooked through.
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Add chickpeas, bell pepper and kale (if using). Cook for 2-5 minutes or until kale has softened but is still bright green. Taste and add more salt if desired.
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Serve immediately with sliced green onion on top (if using).