Chickpea Tofu Curry
Recipe Type: Main
Cuisine: Indian
A comforting dish for the cool nights or rainy days of summer that is kept feeling light with a chickpea tofu topped with caramelized onions and cilantro.
For the Spice Paste (Masala)
  • Click the link above for the spice paste blend.
For Curry
  • 1 tbsp vegetable oil
  • 2 tbsp masala
  • 4 small tomatoes, pureed
  • ¼ cup cashews + 1 tbsp white poppy seeds, soaked in water for an hour
  • 4 cups water
  • ¼ cup tomato puree
  • 2 tsp lemon juice
  • 2 tsp sugar
  • 1 cup chickpea tofu, diced
  • salt
Make the Curry:
  1. Add soaked cashews and poppy seeds in a blender along with a few tablespoons of water and whiz to form a smooth paste.
  2. In a wok heat oil on medium heat. Add the prepared masala and cook for a minute. Add pureed tomatoes, tomato puree, salt and sugar and cook for 5 to 6 minutes.
  3. Add water and cashew & poppy seed paste and stir to mix well. Bring it to a boil and add the tofu. Continue to cook covered for another 3 to 4 minutes on low.
  4. Add lemon juice and turn the heat off. Transfer in a serving dish and garnish with fresh cilantro and caramelized onions.
Recipe by Honest Cooking by Mercato Fabbrica at