Instructions

• Prepare ingredients: peel and slice 1 medium onion; set aside the remaining 1/2 medium onion (thinly slice it when needed). Peel and chop 5 cloves garlic. Press the 10 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Drain the 14 oz canned chickpeas and set aside.
• Make the base in a frying pan or wok: heat 1 Tbsp coconut oil over medium heat. Add the sliced whole onion (the 1 onion) and sauté until softened, about 4–5 minutes.
• Add the chopped garlic to the pan and cook, stirring, for 1–2 minutes.
• Add the spices and chickpea flour to the pan: 1 tsp garam masala, 1 tsp coriander seeds, 1 tsp chickpea flour, 1/2 tsp turmeric, 1/4 tsp hot chili powder or flakes, and 1/2 tsp cane sugar. Stir continuously and cook the mixture for about 2 minutes.
• Add 1 cup diced tomatoes and 1 Tbsp freshly chopped cilantro to the pan. Stir and cook for 3–4 minutes to soften the tomatoes. Transfer this mixture to a blender, add the 1/3 cup water, and blend until smooth to make the curry paste. Set the blended paste aside.
• In the same pan, heat the remaining 1 Tbsp coconut oil over medium heat. Add the reserved 1/2 sliced onion and sprinkle with 1/2 tsp ground cumin seeds and 1 tsp salt. Cook, stirring, for about 2 minutes.
• Add the drained chickpeas and the tofu cubes to the pan with the onions. Stir to combine and gently heat for 1–2 minutes.
• Add the blended curry paste back into the pan, pour in 1 cup vegetable broth, and stir until everything is well combined. Bring to a boil, then reduce to medium heat, cover, and simmer for 10 minutes. Stir once or twice during simmering. Serve warm.