EASY CHICKPEA AND TOFU CURRY

EASY CHICKPEA AND TOFU CURRY image

Yield 4 people

Number Of Ingredients 13

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1/2 package firm tofu, rinsed, pressed, cubed and patted dry
1.5 tablespoons coconut oil
2 leeks cleaned, and sliced
1/2 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, pressed
1 teaspoon grated ginger
3 tablespoons red curry paste
1/2 cup edamame
1 14oz can light coconut milk
1 can chickpeas, drained and rinsed
3 tablespoons torn cilantro

Steps:

Optional - toss the 1 package drained and cubed tofu with coconut oil and roast in a 400 degree oven for 15 minutes until golden brown. 1) Heat some coconut oil in a large skillet over medium heat and add the 2 leeks, 1/2 red pepper, salt and pepper. Cover and cook until veggies are softened, 5 minutes. 2) Add in 3 minced garlic cloves, 1 t grated ginger and 3 T red curry paste. Stir to coat and cook for 5 minutes. 3) Add 1/3 c edamame and 1 can light coconut milk. Increase heat and bring to a boil. Then reduce heat, cover and simmer 5 minutes. 4) Toss in the drained can of chickpeas, T chopped cilantro and tofu, cooking for 5 minutes more. 5) Taste for seasoning and add red pepper flakes for more heat.