Indian-Style Tofu and Chickpea Curry

1. Boil 250ml of water with a pinch of salt in another saucepan. Add the basmati rice from your jar. Once boiling, turn off the heat and keep the lid closed for 20 min.

2. Cut the tofu into small cubes.

3. Heat the olive oil in a pan and add the tofu. Cook until crispy on all sides.

4. Remove the tofu from the pan and set aside.

5. Finely chop the onion, leek, garlic, and ginger.

6. Add the chopped onion, leek, garlic, and ginger to the same pan and sauté until fragrant.

7. Add the canned chickpeas to the pan and stir-fry for 5 minutes.

8. Add the oat milk, cumin powder, paprika powder, and curry powder and cilantro to the pan and stir well.

9. Add the crispy tofu back to the pan and let the curry simmer for 10-15 minutes until the flavors have melted together.

10. Serve together with rice. Enjoy!