Tofu Chickpea Curry

Total Time:
1 hr 5 min
25 min
40 min

3 to 4 servings

  • 8 ounces extra-firm tofu block, cut in 1-inch cubes
  • 1 teaspoon all-purpose seasoning
  • 2 cups plus 3 tablespoons canola or olive oil
  • 2 tablespoons Jamaican curry powder
  • 1 tablespoon minced or grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 pound potatoes, peeled and cubed
  • 3 scallions, sliced
  • 1 cup canned chickpeas
  • 1 teaspoon ground allspice
  • 1 teaspoon fresh thyme
  • 1 small onion, diced
  • 1/2 Scotch bonnet chile pepper, chopped, optional
  • Accompaniments such as rice and fried ripe plantains
  • Special equipment: a deep fryer

  • Season the tofu cubes with the all-purpose seasoning.

  • Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.

  • In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes.

  • Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: Use extra-firm tofu. Drain on a paper towel and squeeze out the water. If the tofu chickpea curry is cooked before serving time, turn off the heat and allow the flavors to mix, then reheat before serving.

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