Ingredients with Measurements:
- 1 cup chickpea flour
- 2 cups water
- 1 tsp turmeric
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 can coconut milk
- 1 cup vegetable broth
- 2 cups vegetables (such as carrots, bell peppers, and green beans)
- 1 block of tofu, cubed
- 2 tbsp cilantro, chopped
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large mixing bowl, whisk together chickpea flour, water, turmeric, and salt until smooth. Pour mixture into a greased 8x8 inch baking dish and let it set for at least 30 minutes.
2. Preheat oven to 375°F. Bake the chickpea mixture for 30 minutes or until firm and golden brown. Let it cool and then cut into cubes.
3. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
4. Add curry powder and stir for 1 minute. Pour in coconut milk and vegetable broth and bring to a simmer.
5. Add vegetables and tofu and let it simmer for 10-15 minutes or until vegetables are tender.
6. Add chickpea tofu cubes and cilantro and let it simmer for another 5 minutes.
7. Serve hot with rice or noodles.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 28g
Protein: 12g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Vegetables can be substituted with any seasonal vegetables.
- Tofu can be substituted with chicken or shrimp.
Variations:
- Add more spices such as cumin, coriander, and paprika for a spicier curry.
- Use different types of tofu such as silken tofu or smoked tofu.
- Add peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to let the chickpea mixture set for at least 30 minutes before baking.
- Use a non-stick baking dish to prevent sticking.
- Use a variety of colorful vegetables for a more visually appealing dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl with rice or noodles on the side. Garnish with cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, peanuts, or cashews.
Pairings:
Serve with a side of naan bread or roti.
Suggested side dishes:
Cucumber salad, mango chutney, or raita.
Troubleshooting advice:
- If the chickpea tofu is too dry, add more water to the mixture before baking.
- If the curry is too thick, add more vegetable broth or coconut milk.
Food safety advice:
Make sure to cook the chickpea tofu thoroughly before adding it to the curry.
Food history:
Burmese cuisine is a fusion of Indian, Chinese, and Thai flavors. This dish is a vegetarian version of the popular Burmese chicken curry.
Flavor profiles:
Creamy, spicy, and savory.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Myanmar