Thursday, January 07, 2010

Coconut Tofu Chickpea Curry

If you fry the tofu ahead and get the vegetables chopped, this dinner comes together in the time it takes to steam a pot of rice.

You Will Need:

1 lb. firm or extra firm tofu, squeezed dry of most liquid, cut into cubes and fried in 2 tablespoons oil.
2 tablespoons cooking oil
1 large green bell pepper, chopped
1 cup cooked chickpeas, skins removed
2 tablespoons stem ginger, chopped
2 large carrots, thinly sliced on the diagonal
1 tin coconut milk (not cream of coconut)
1 teaspoon hot sauce (I like the "rooster" sauce)
1 1/2 tablespoons soy sauce (I use a brand from the Philippines called "Silver Swan". I know, it is like a darn barnyard in this dish)
Juice of 1 lime
Chopped Thai basil (if you have it) for garnish

Heat oil in a large, heavy pot. Over medium heat, cook the carrots, ginger and green peppers until softened. Add the chickpeas, tofu and cook about 2 minutes. Add the coconut milk, lime juice , soy sauce and hot sauce. Mix well and cook until sauce thickens-about five minutes.

Serve hot over rice and garnish with chopped basil leaves if you like.

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