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Tandoori Chickpea Curry With Tofu And Butternut Squash

Chickpeas, tofu, and butternut squash... three of my favorite foods all in one delicious indian-inspired dish! This tangy, savory, curry is the perfect recipe for when you're craving something really filling and satisfying.

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Servings: 2

Prep Time: 00:30

Cook Time: 00:55

Tandoori Sauce:

2 1/2 tablespoons tandoori spice blend

1/2 cup tomato sauce

3 - 4 cloves of garlic, roasted until golden brown

1/2 cup of water or more to get blades of the blender moving

Baked Tofu

8 oz or 1/2 package of extra firm tofu, drained pressed and cubed

1/4 teaspoon ground black pepper

1 teaspoon tandoori masala spice blend or garam masala

Main Ingredients:

1 cup onion, diced

1 cup butternut squash, chopped into almond size pieces

1/2 cup coconut milk

1 cup canned diced tomatoes

1 1/2 cups chickpeas, canned or precooked

2 - 3 cups of vegetable broth, divided

1/2 teaspoon salt

1/2 juice of a lime

5 optional: add spinach or kale minutes before cooking time is completed

Preparation

1Preheat oven to 375 degrees.

2Drain, press, and chop tofu. Toss with spices and place on a silpat or parchment paper. Bake for 10 minutes then stir and move the chunks around before returning them to the oven to cook for an additional 10 minutes or until the outside is lightly golden and inside remains soft.

3While tofu is baking, add all Tandoori sauce ingredients to the blender and blend until combined. Set aside.

4Remove tofu from oven when time has completed and set that aside as well.

5In a large pot or dutch oven over medium heat, add 1/2 cup of vegetable broth, onions, and butternut squash. Cook for 10 minutes, stirring frequently. Add more vegetable broth as it boils away to keep things moving.

6Next add diced tomatoes, coconut milk, and tandoori sauce. Stir well to combine and cook for 5 minutes.

7Add the chickpeas and baked tofu to the pot and about 2 cups of vegetable broth, or until the consistency looks like a stew. Stir well and then cover the pot and cook for 20 minutes. Stir the pot every 5 minutes and add more vegetable broth as needed to keep the texture smooth.

8Turn off the stove and then stir in the lime juice. Serve over rice, with naan bread, or over a bed of greens.

Additional Notes

You can skip baking the tofu if you add it earlier in the recipe when you add the tomatoes and tandoori sauce. The reason why I don't do this is because it tends to fall apart. But if you freeze the tofu first and then let it thaw, it will maintain being cooked in the pan with the other veggies a lot better... Science!

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