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Nancy Olah

Curried Garbanzos, Peppers, and Peas with Sesame Ginger Tofu

Although the cooking time below says 50 minutes, that is only because that's how long it takes the brown rice to cook. The actual cooking time on the Curried Garbanzos is about 25 minutes - so that is why I'm classifying this as an Easy Weeknight Meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Easy Weeknight Meals
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups uncooked organic brown rice
  • 1 tablespoon organic coconut oil
  • 1 large Vidalia onion peeled and chopped
  • 2 garlic cloves pressed or minced
  • 1 large organic red pepper seeded and cut into small matchsticks or chopped (your choice)
  • 1 large organic orange or yellow pepper seeded and cut into small matchsticks or chopped (your choice)
  • 1 teaspoon organic ground cumin
  • 1/2 teaspoon organic tumeric
  • 1/4 teaspoon organic ground coriander
  • 1/4 teaspoon organic cayenne
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 1 15 oz. can organic garbanzo beans drained (save the liquid)
  • 1 14 oz. can organic coconut milk
  • 1 cup frozen organic green peas we like Cascadian Farms
  • 1 8 oz. package organic Nasoya TofuBaked Sesame Ginger cut into bite-sized cubes
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup chopped cashews or almonds lightly toasted
  • Organic tamari or sea salt

Method
 

  1. Put brown rice and 2 cups of water on to cook while you prepare your vegetables.
  2. Heat the coconut oil in a large skillet and saute the chopped onion.
  3. When the onion is transcluent, add the garlic and then the peppers and cook for about 5 minutes.
  4. Add the cumin, turmeric, coriander, cayenne, salt, and pepper, and stir for a minute over low heat until fragrant.
  5. Add the drained garbanzo beans and the coconut milk. Reserve the liquid from the garbanzo bean can and use a couple of tablespoons later if you need to thin the sauce. Reduce the heat and simmer for about ten minutes.
  6. Add the frozen peas and cook for five more minutes. Add the cubes of TofuBaked in the last two minutes of cooking.
  7. Season the rice with a little tamari or sea salt, toss with the chopped cilantro, and top with the toasted cashews or almonds.

Notes

© 2015 Nancy Olah