I love Indian food, but don’t always have time to make it. Thank goodness for jarred sauces! With a little help from Trader Joe’s, I threw together this Chickpea, Tofu, and Cauliflower Curry in less than 30 minutes, a perfect Homemade-ish meal. Beware! This sauce is spicy! It was too much for my kids, so you may want to stir in a bit of coconut milk to tame down the spice if you are using the same sauce and want to go easy on the spice. I hope you enjoy it!
Chickpea, Tofu, and Cauliflower Curry
1 can chickpeas (drained and rinsed)
14 ounces tofu (drained and pressed)
2 cups cauliflower florets
1/4 vegetable broth
1 yellow onion, chopped
1 jar Indian Curry sauce (I bought mine at Trader Joe’s)
1. Slice tofu block in half (across the width) and then cut into 1/2 inch cubes.
2. Saute the onion in the vegetable broth over medium heat for about 5 minutes.
3. Stir in the chickpeas, cauliflower, and tofu. Pour in the curry sauce.
4. Simmer 10-15 minutes until cauliflower is tender.
5. Serve over basmati rice.
For more recipes in my “Homemade-ish” series, check out: