ingredients
For the curry
1x 300g block of firm tofu
1x 400g can of chickpeas, drained
1 onion, peeled and diced
3 garlic cloves, peeled and diced
4 tablespoons of ground almonds
1 teaspoon of cumin seeds
½ teaspoon of cinnamon
1x 400g can of coconut milk
1 tablespoon of coconut oil
Pinch of salt
For the curry paste
2 garlic cloves, peeled
1 thumb sized piece of ginger, peeled and roughly chopped
2 tablespoons of tomato puree
2 tablespoons of olive oil
2 tablespoons of coconut milk (preferably from the top of a can)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of almond butter
Pinch of salt
method
Make the curry paste by placing all of the ingredients into a powerful blender and blending until a smooth paste forms.
Place a pan over a medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for 5-10 minutes until soft.
Mix through the curry paste and cook for another 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for 10-15 minutes until creamy and thick.
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.
