Tofu Channa Masala Recipe

Prep Time: 20 mins  Cooking Time: 30 mins

Tikka Masala Paste Ingredients:
2 cloves garlic
thumb sized piece of ginger peeled
1 teaspoon cayenne pepper
1 tablespoon smoked parika
2 teaspoons garam masala
1/2 teaspoon sea salt
2 tablespoons peanut oil
2 tablespoons tomato paste
1 fresh red chile
1 tablespoon shredded coconut
bunch of cilantro (we left this out)
2 tablespoons almond flour
1 teaspoon cumin seeds
1 teaspoon coriander seeds (we left this out)

Peel the garlic and ginger. Toast the cumin and coriander seeds in a dry frying pan on medium heat until fragrant. Add the toasted spices to a pestle and mortar and grind until fine. Put the spices and the rest of the ingredients into a food processor and grind until it forms a smooth paste.

Tofu Channa Masala Ingredients:
1 14 oz can chickpeas (drained + rinsed)
1 package cubed firm tofu
1 medium onion (peeled + sliced thin)
thumb sized piece of fresh ginger (grated)
2 tablespoons peanut oil
pat of butter
sea salt and fresh ground pepper
1 14oz can of diced tomatoes
1 14 oz can of lite coconut milk
tikka masala paste (from above)

Heat oil in a large pan on medium high heat. Add the butter, onions, chile, ginger and cook until translucent. Add the curry paste, tofu and chickpeas. Stir well. Season with salt and pepper. Add the tomatoes and coconut milk. Bring to a boil then turn down the heat and simmer for 20 minutes. Check on it regularly to make sure it isn’t drying out. If it is, add some water. Serve with rice. Serves 4.