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Photo of Broccoli, chickpea & tofu curry by WW

Broccoli, chickpea & tofu curry

7
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Who needs takeaways when fakeaways are so quick to make?

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, sliced

Curry paste

2 tablespoon(s), korma

Broccoli, raw

1 whole, florets

Chickpeas, cooked

1 can(s), large, drained

Tomato

2 large, chopped

Cornflour

1 tablespoon(s), level

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Plain Tofu

350 g, cut into 3cm cubes

Coriander, fresh

4 sprig(s)

Instructions

  1. Mist a large pan with cooking spray and put over a medium-high heat. Cook the onion, stirring, for 3 minutes or until browned. Add the curry paste and cook for another minute, or until fragrant.
  2. Add the broccoli, chickpeas and 150ml water and bring to a boil. Reduce the heat to a simmer and cook, covered, for 5 minutes or until the broccoli is just tender. Add the tomatoes, cover, and simmer for a further 2-3 minutes or until just soft.
  3. Stir the cornflour into the coconut milk to dissolve, then add to the curry. Cook, stirring, until the mixture boils and thickens. Season to taste. Add the tofu and warm through for 2-3 minutes.
  4. Serve garnished with the coriander.

Notes

Serve with ½ pouch microwaveable rice per person.

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