|20 min||35 min||6|
|1 tbsp||Coconut oil|
|4 clove(s)||Garlic (minced)|
|2 tbsp minced||Ginger root|
|1/2 cup chopped||Carrots|
|1/4 medium||Yellow onion (diced)|
|3 1/2 tbsp||Green curry paste|
|1 can (15oz)||Chickpeas, canned, drained (rinsed and drained)|
|2 1/2 cup||Coconut milk|
|1 cup||Vegetable stock/broth|
|4 tbsp||Coconut sugar (or maple syrup)|
|1 tsp||Lime peel (zest) (or 1 lime leaf)|
|3/4 cup||Couscous, dry|
|1/4 tsp||Sea salt|
|1 tbsp||Cornstarch (for pan fried tofu)|
|1/4 tsp||Black pepper (for pan fried tofu)|
|1/4 tsp||Salt (for pan fried tofu)|
|1 cup||Tofu, regular, extra firm (pressed dry then cubed)|
|1 tbsp||Coconut oil (for pan fried tofu)|
|1 whole lime(s)||Lime juice (fresh) (to adjust seasoning and to garnish)|
|Fresh chopped herbs, sriracha, bean sprouts, shaved brussel sprouts, coconut sugar (optional toppings)|
Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute. Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a simmer over medium-high heat.
Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
Meanwhile, prepare the tofu. Combine cornstarch with salt and pepper. Toss tofu into this mixture to coat. Heat a skillet over medium heat and add coconut oil until hot. Pan fry tofu cubes for 4-5 minutes on each side, or until light golden brown. Set aside.
Taste curry and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavour.
Then turn off the heat and let rest for at least 10 minutes before serving. This will allow the flavour to permeate the chickpeas and couscous even more.
Serve with fresh lime juice, fresh herbs, sriracha, bean sprouts, shredded brussels sprouts, and/or just a sprinkle more coconut sugar, as desired.
Set tofu on a paper towel lined plate, top with another paper towel and another plate and press down. Leave to drain it the fridge up to overnight. Remove from plates and discard paper towels. Pat dry with fresh paper towels and cut into cubes.