Indian Garbanzo Tofu

Indian Garbanzo Tofu

Spices have been closely connected to magic, cultural traditions, preservation, medicine and embalming since early human history. Spices were a key component of India's external trade with Mesopotamia, China, Sumeria, Egypt and Arabia , along with perfumes and textiles - as far back as 7000 years ago - much before the Greek and Roman civilizations.

 This recipe uses curry, a complex combination of spices and herbs. You can find curry powder in most grocery stores. 

Indian Garbanzo Tofu Recipe

Ingredients

3 tablespoons vegetable oil

2 inch piece fresh ginger root, peeled and minced

2 onions, halved and sliced

1/2 head cauliflower, cut into florets

3 carrots, peeled and sliced

3 tablespoons mild yellow curry powder

6 tablespoons tomato paste

1 (15 ounce) can coconut milk

1 cup vegetable broth

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

1 pound extra-firm tofu, cut into 1-inch cubes

1 cup mushrooms, sliced

salt to taste

Directions

Heat the vegetable oil in pot over medium-high heat. Stir in the ginger, and cook until beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.

Stir in the curry powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally. Some people prefer this dish with medium fried tofu.

 

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