high protein – gluten free – sugar free

Thai sprouted chickpea curry with pan-fried tofu: 1 serving

*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield 2 servings.

Nutritional value 1 serving: 1 cup Thai chickpea curry, 1/2 cup long grain rice, 5 oz canned tofu.

  • 582 Kcal
  • Protein: 20.9 g
  • Carbs: 46.6 g
  • Fat: 33.8 g
  • Vitamin C: 100% of RDI
  • Vitamin A 100% RDI
  • Manganese 100% RDI
  • Folate 75% RDI
  • Omega-3 43% RDI
  • Iron 41% RDI
  • Copper 42% RDI
  • Protein 20% RDI


for the Thai chickpea curry:

  • Oil 1 Tbsp
  • Mustard seeds 1 tsp
  • Cinnamon stick 1
  • Red onion thinly sliced 1/2 cup (1 medium)
  • Carrot chopped 1/2 cup
  • Red pepper chopped 1/2 cup
  • Garlic pressed 1 clove
  • Ginger fresh pressed 1 tsp
  • Spices:
    • sea salt 1 tsp
    • cinnamon ground 1/2 tsp
    • cumin 1/2 tsp
    • ginger ground 1/2 tsp
    • turmeric 1/2 tsp
  • Chickpeas sprouted cooked 1/2 cup (85g)
  • Coconut milk (from a canned whole fat coconut milk) 1/2 cup
  • Water 1 cup

for the long grain rice:

  • Rice long grain 1/2 cup
  • Water 2 cup
  • salt 1/4 tsp
  • Cardamom 2 clove

for the pan-fried tofu:

  • Tofu firm 3.5 oz (350g)
  • Rice flour (substitute with regular flour) 2 Tbsp
  • Sea salt and pepper a dash of each


for the Thai chickpea curry:

  1. Heat up a small pan on medium heat.
  2. Add oil, cinnamon stick and mustard seed. Stir for q few minutes until the mustard seeds pops out.
  3. Add the sliced red onion, ginger, garlic, carrot, red pepper and the spices. Mix to combine. Cover the pot and allow to cook until soft for about 15 min.
  4. Stir the water, coconut milk and chickpeas. Bring to a boil, cover the pot and allow to cook for 20 min. Just enough time to cook the rice and the tofu.

for the rice:

  1. Wash the rice in a colander under running water thoroughly until the water comes clean.
  2. Place the washed rice in a small pan with 2 cups water, salt and cardamom. Bring to a boil on medium heat.
  3. Cover the pot and reduce the heat to low. Let the rice cook for about 20 min.
  4. Remove the pot from the heat but keep it covered for 10 min.
  5. Fluff the rice with a fork and remove the cardamom cloves. Set aside until serving time.

for the panned tofu:

  1. Drain and wrap the tofu in a cotton kitchen towel until needed.
  2. Heat up a pan on medium heat.
  3. In a bowl mix together rice flour, salt and pepper.
  4. Cut the tofu into cubes and lithely season with salt & pepper.
  5. Place them in the rice flour bowl. Mix to coat thoroughly.
  6. Add oil to the pan and fry the tofu on each sides until golden.
  7. Transfer to a kitchen paper towel and set aside until serving time.

Option 2: bake the tofu in a preheated oven at 180ºC/ 365 F for 20 min.

let’s plate:

  • In a bowl: serve 1/2 cup rice with 1 cup of the Thai chickpea curry and half of the panned tofu. Garnish with chopped parsley. Enjoy !

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