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Tofu with chickpea curry
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Luísa Colombi
@soulbaker- Ingredients
- Recipe
- Marinated Tofu (teaching in the tips)100 g
- Cooked chickpeas2 cup
- Small diced onion1 unit(s)
- Raw cashews (soaked)1 cup
- Warm water1 cup
- Minced Garlic Clove3 unit(s)
- Curry1 teaspoon
- Black pepper1/4 teaspoon
- Salt1 teaspoon
- Sliced fresh chives2 tablespoon
- Olive oil2 tablespoon
- Dried Thyme1 tablespoon
- Heat a large pan or skillet and drizzle with the oil.
- When hot, add chopped onion and a pinch of salt until translucent.
- Meanwhile, prepare the chestnut cream by mixing the hot water and cashews in a blender. Beat until you get a smooth and homogeneous cream.
- In the onion sauté, add the garlic and thyme and stir for another minute.
- Then place the tofu, cut into medium cubes. Avoid stirring all the time so they brown on each side.
- With the browned tofu, add the chickpeas, curry and black pepper, mixing well.
- Add the cream of chestnuts and stir again, finishing with the salt. Taste to see if you need to adjust the seasoning.
- If you want the cream thicker, let it heat up a little longer, stirring all the time. If you prefer more liquid, turn it off right away.
- Pour in part of the fresh chives and reserve the rest for serving time.
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