Tofu Chana Masala

20120426-183419.jpgCooking any curry dish always makes a little nervous. It’s the smell. The food always smells delicious but the next morning when your kitchen still smells like dinner… that’s what unsettles me. To battle any unwanted smells, I always make curry on a day when I can have the windows open. Today is a great day for that. It’s also particularly windy today so I’ve set up a few candles in front of the breeze. I put away leftovers and dishes and wiped everything down right after finishing cooking and eating. I just cooked this delicious curry dish for dinner and now my entire apartment smells like vanilla candles and fresh air. Mission accomplished.


  • 1 Tbsp vegetable oil
  • 1 onion minced
  • 1 clove garlic minced
  • 1 tsp ginger
  • 1/2 Tbsp coriander
  • 1/2 Tbsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 block extra firm tofu
  • 1 can diced tomatoes
  • 1 can chickpeas
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 lemon juiced


1. Heat oil over medium heat in a skillet. Add onion and saute for 5 minutes.

2. Add garlic, ginger, coriander, cumin, cinnamon, turmeric, and cayenne pepper. Cook an additional 5 minutes.

3. Drain and press the water out of the tofu. Slice it into small cubes. Stir fry the tofu in a separate skillet until lightly browned.

4. Add cooked tofu, tomatoes, chickpeas and water to the pan. Simmer 10 minutes.

5. Stir in salt and lemon. Remove from heat and let sit for 10 minutes before devouring.

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