Chickpeas and Tofu in Cashew Cream

One of my many quick weeknight dinners. This vegetarian packed protein and healthy carbs and fat meal will leave you rather satisfied, and helps clean out the pantry!

*Cashew cream is made in advance. Clink link for recipe https://www.foodvidia.com/post/cashew-cream.

Yield: Serves 2-3

Difficulty Level: Low

Prep Time: 5-10 mins to prep

Cooking Time: 25 minutes

Serve with Indian naan, pita or rice

Ingredients:

1 15.5 oz can chickpeas, rinsed and drained

1 pack extra firm Tofu, cut into 1 inch pieces

¼ cup oil

1 cup cashew cream

1 cup water

1 large onion, chopped

2 garlic cloves, peeled and minced

8 curry leaves

1 ½ teaspoons salt

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon Kashmiri chili powder

1 teaspoon amchoor powder

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon turmeric

2 tablespoons cilantro, chopped for garnishing

Instructions:

1. Heat oil on medium high and sauté cumin seeds, mustard seeds, and curry leaves for

out 30-60 seconds till aroma is released.

2. Add onions and sauté until softened and translucent

3. Add tofu and brown slightly on all sides.

4. Add garlic, chickpeas and remaining spices and sauté another 2-3 minutes.

5. Add cashew cream and about ½ to 1 cup of water and mix thru. Lower heat, cover and cook about 1-2 minutes.

6. Sprinkle with chopped cilantro, mix well and serve.