Ingredients

  • 1 tbsp toasted sesame oil
  • 1 block tofu, firm, cut into 1 inch cubes
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 medium carrots, cut into diagnoal rounds
  • 3 cloves garlic, finely sliced
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp paprika
  • 3 C vegetable broth
  • 1/2 C quinoa
  • 1 can chickpeas, drained and rinsed
  • 1 14.5 oz can coconut milk
  • 50 g kale, chopped
  • salt and pepper, to taste
  • 1 tbsp olive oil, for serving
  • 1/2-1 lemon
  • 1/4 C fresh cilantro, chopped
  • pinch of chili flakes

Instructions

  1. Heat the sesame oil in a non-stick frying pan. Season the tofu with salt and pepper and pan fry until golden on all sides. Open to bake in the oven (200C / 180 fan for about 50 minutes until golden if you prefer.) Set aside.
  2. Meanwhile, heat 1 tbsp of olive oil in a large soup pan. Add the onions and carrots and cook for 3 minutes. Add 2 cloves of garlic and cook for 1 more minute.
  3. Add the spices, stock and quinoa. cook on a medium low heat for about 15 minutes until the quinoa is cooked and the sauce thickens. Add the coconut milk, chickpeas, kale and tofu and warm through for about 2 minutes. (option to add the tofu just on top if you prefer but warm it up first). Season to taste with salt and pepper.
  4. Fry remaining garlic clove slices in 1 tbsp of olive oil (about 1 minute until crisp.
  5. Squeeze over fresh lemon and sprinkle with coriander, garlic clove with the oil and chilli flakes to serve.