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Potato, Carrot & Chickpea Curry with Crispy Tofu

It might look like a classic chickpea curry, but there are two unexpected ingredients hiding in here – apple and BIOG mango curry spread.

I do love a good curry, especially as it’s so easy to make. For this chickpea curry with crispy tofu, I’m using potatoes, carrots and chickpeas, with BIOG curry powder for flavour.

I’m serving the curry with golden, crispy tofu, which I’ve coated in seasoned flour before frying. And I still can’t believe this tofu is entirely made in Luxembourg!

Such a colourful, comforting curry— with a slightly fruity twist.

Find more curry recipes here in my recipe archive.

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Ingredients

SERVES 2

250g BIOG waxy potatoes
250g BIOG carrots
1 BIOG Santana apple
1 small onion
1 garlic clove, crushed
1 tbsp BIOG olive oil for frying
2 tsp BIOG curry powder
1 jar BIOG chickpeas, 220g drained weight
100g BIOG mango curry spread
100g BIOG yoghurt
Salt and pepper

For the tofu:
165g BIOG tofu
30g BIOG flour
½ tsp BIOG curry powder
½ tsp salt
BIOG olive oil for frying

To serve:
Coriander
Pomegranate seeds
Lime wedges

Method

Peel the potatoes and carrots and cut into 1cm pieces. Peel, quarter and core the apple and cut into small cubes. Peel and finely chop the onion.

Heat the oil in a saucepan and gently fry the onion for 4 minutes until softened. Add the crushed garlic clove for the last minute, then add the curry powder and fry for another 30 seconds until fragrant.

Add the potatoes, carrots and apple cubes and fry for another minute. Add the drained chickpeas, 450ml water and ½ tsp salt and bring to the boil. Cover and simmer for 30 minutes, until the potatoes and carrots are tender.

After 30 minutes, stir through the mango curry spread and simmer uncovered for another couple of minutes, until the sauce is creamy and slightly thickened. Cover and set aside while preparing the tofu.

Cut the tofu into 6 slices. In a deep plate, mix the flour, curry powder and salt. Turn the tofu in the seasoned flour several times, pressing it lightly into the flour, until evenly coated on all sides. Heat the oil in a frying pan and fry the tofu on both sides until golden and crisp.

Divide the curry between two bowls. Drizzle with a squeeze of lime juice. Add a spoonful of yoghurt, top with the fried tofu and serve with coriander.