3 x Jaffa Sweet Reds (2 Peeled and Sliced & 1 Juiced)
3 x Garlic Cloves (crushed)
2 x Green Chilies (de-seeded and sliced)
1 x Onion (diced)
3 TBSP Tomato Purée
1 TSP Salt
1 TBSP Curry Powder
1 TSP Chili Powder
1/2 TSP Turmeric
2 TBSP Maple Syrup
3 TBSP Olive Oil or Coconut Oil
1 x Handful Fresh Coriander
200g Tofu, sliced
120g Chickpeas
Heat the oil in a large pan over a medium heat. Add the garlic and onion, cook them until the onions have softened.
Add the salt, the chilies, and the tomato purée and cook for 2-3 minutes. If the mixture is too thick, add a little water. Add the spices, making sure everything is coated.
Add the Jaffa Sweet Reds peel and juice, and the maple syrup and cook for 5-10 minutes. Then transfer the mixture to a blender and mix it until it’s smooth.
Return the mixture to the pan and add the tofu and chickpeas. Cook this for a further 5 minutes.
Remove it from the heat and add the fresh coriander
