Tofu and mixed vegetable curry with chickpeas – Side dish for rice or quinoa

         Rice is quite tempting for us. But as we have been avoiding it as much as possible for quite sometime now and  have been using wholegrains in our cooking. I have mentioned this before and highly proteineceous quinoa is one of them. So I make tomato quinoa or lemon quinoa or some salad with it. The other day, I saw this recipe of a vegan side dish served with quinoa in one of the blogs, I quickly bookmarked it and made it very soon. I changed the ingredients to my convinience and taste. I loved the combination of tofu and chickpeas along with other vegetables. And everything dunked in creamy coconut milk simply enhanced the flavour of the whole thing. I just added sambar powder and so it was mildly spiced ,my family loves it that way. I served it with some cooked quinoa and it was simply delicious. I think I ate a lot that day. You can even serve this with hot rice or cumin rice. This is a very simple curry without a complex recipe and using healthy ingredients and as usual takes very little of your time.


Recipe source- Holy cow

Print Recipe
Tofu and mixed vegetable curry with chickpeas - Side dish for rice or quinoa Yum
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 200 g Tofu - Packets
  • 1 cup Chickpeas channa /kabuli - cooked till soft(see notes)
  • 1 cup Mixed vegetables - chopped( see notes)
  • 1 Onion - finely chopped
  • 1 tsp Ginger garlic chilly green paste
  • 1/2 tsp Turmeric powder
  • 1 tbsp Sambar powder- (see notes)
  • to taste Salt
  • 2 cups Vegetable stock water or
  • 1 cup Coconut milk - /1 200g packet
  • small bunch Coriander leaves - chopped for garnishing
  • Cherry tomatoes - few (I did not use)
  • 2 - 3 tsp Oil
Course side dish
Cuisine indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 200 g Tofu - Packets
  • 1 cup Chickpeas channa /kabuli - cooked till soft(see notes)
  • 1 cup Mixed vegetables - chopped( see notes)
  • 1 Onion - finely chopped
  • 1 tsp Ginger garlic chilly green paste
  • 1/2 tsp Turmeric powder
  • 1 tbsp Sambar powder- (see notes)
  • to taste Salt
  • 2 cups Vegetable stock water or
  • 1 cup Coconut milk - /1 200g packet
  • small bunch Coriander leaves - chopped for garnishing
  • Cherry tomatoes - few (I did not use)
  • 2 - 3 tsp Oil
Instructions
  1. Remove the tofu from water and microwave for a minute.
  2. Cut them into cubes. Brush some oil on them.
  3. Place it in a oven for around 30-35 minutes till it turns golden brown.
  4. Keep aside till use later.
  5. Heat oil in pan/kadai.
  6. Add the ginger garlic green chilly paste and the onions. Saute till the onions turns slightly brown.
  7. Next add the chopped vegetables.
  8. Add turmeric powder and mix well.
  9. Pour the vegetable stock or water.
  10. Allow it to boil and then add the chick peas.
  11. Add the sambar powder and mix well.
  12. Cook for around 10 minutes till the vegetables turns soft but crunchy.
  13. Add the coconut milk and cook on low flame for another 5 minutes.
  14. Add the salt and mix.
  15. Garnish with coriander and chopped cherry tomatoes.
  16. Serve hot with some rice.
  17. Notes-
  18. 1.The original recipe uses summer vegetables like zucchini, squash etc,
  19. But I use some baby potatoes, carrot and peas.
  20. 2. I soaked the chickpea in water overnight and then cooked in a pressure cooker.
Recipe Notes

You can use canned ones too.

3. You can use curry powder or even garam masala instead of sambar powder.

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