Easy Chickpea And Tofu Curry

• 1/2 package firm tofu, rinsed, pressed, cubed and patted dry
• 1.5 tablespoons coconut oil
• 2 leeks cleaned, and sliced
• 1/2 red pepper, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, pressed
• 1 teaspoon grated ginger
• 3 tablespoons red curry paste
• 1/2 cup edamame
• 1 14oz can light coconut milk
• 1 can chickpeas, drained and rinsed
• 3 tablespoons torn cilantro

1. Optional - toss the cubed tofu with coconut oil and roast in a 400 degree oven for 15 minutes until golden brown.
2. 1) Heat some coconut oil in a large skillet over medium heat and add the leeks, red pepper, salt and pepper. Cover and cook until veggies are softened, 5 minutes.
3. 2) Add in garlic, ginger and curry paste. Stir to coat and cook for 5 minutes.
4. 3) Add edamame and coconut milk. Increase heat and bring to a boil. Then reduce heat, cover and simmer 5 minutes.
5. 4) toss in the chickpeas, cilantro and tofu, cooking for 5 minutes more.
6. 5) Taste for seasoning and add red pepper flakes for more heat.

firm tofu, coconut oil, leeks, red pepper, salt, pepper, garlic, ginger, red curry, edamame, light coconut milk, chickpeas, torn cilantro

Taken from www.epicurious.com/recipes/member/views/easy-chickpea-and-tofu-curry-52893741 (may not work)