Yellow Chickpea Curry with Tomatoes

Nika’s PickTOFU+34g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

curry

• 400 g chickpeas (canned)
• 700 g tomato (or cherry tomatoes)
• 1 zucchini (small)
• 1 carrot
• 200 g hokkaido pumpkin
• 200 ml coconut milk (canned)
• 20 g yellow curry paste
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper

serving

• 1 bunch fresh coriander
• 200 g basmati rice
• 1 lime

How to make it

1. Dice the zucchini, carrot, and hokkaido pumpkin into bite-sized pieces. Halve the cherry tomatoes or roughly chop larger tomatoes. If you don’t have fresh, flavorful tomatoes, use canned ones instead.

Nutrition