Monday, January 23, 2012

Thai-Style Tofu and Chickpea Curry

Now that the temperatures have dropped in Boston - and seem to be staying that way through the near future - I'm craving nothing but warm, spicy foods that tantalize my palate and fill my belly. One night after work last week, when I was particularly chilly and hungry, I found this Thai-style Green Curry spice blend in our pantry that my parents had given to us a few months ago.

We had a block of tofu in the fridge, along with a can of chickpeas in the cabinet, so I decided to whip up a comforting, spicy dish to warm both of our bellies.

Thai-Style Tofu and Chickpea Curry
Yields: 4 servings
-2 tbsp. olive oil
-1/2 an onion, minced
-1 tsp. minced garlic
-1 green pepper, chopped
-1 block (14 oz.) extra firm tofu, drained and cubed
-7-8 jarred jalapeno slices, minced
-1 can chickpeas, drained and rinsed
-2 tbsp. Thai Style Green Curry spice blend
-Palmful of cumin
-Salt and black pepper, to taste
-1 cup vegetable broth
-1 cup cooked Jasmine rice
-Naan, for serving (optional)

1.) Heat olive oil in a large saucepan over medium heat; add onion, and cook until soft and translucent (about 4 to 5 minutes). Add garlic, and let cook for 30 seconds; add pepper, and cook until just about soft.
2.) Add tofu to the pepper and onion mixture; stir, and let cook for 3 to 4 minutes. Add jalapenos and chickpeas; season with Thai curry spice blend, cumin, coriander, turmeric, salt and pepper. Add broth, then stir.
3.) Reduce heat to a simmer, and cover the saucepan. Let simmer for 10-15 minutes; serve over Jasmine rice. 

This was one hearty, satisfying meal. It was also nice to experiment with Thai curry, since we almost always use traditional curry powder in dishes like these. 

What spices have you experimented with lately?

1 comment:

  1. I have a really fun tofu recipe coming up on the blog in the next day or so. I've been on a real tofu kick lately!