Tofu & Chickpea Curry

Ingredients

• 120g firm tofu, cubed
• a third of a tin of chickpeas, drained
• 1 large tomato, chopped
• half an onion, chopped
• 2 tsp curry powder
• 1 tsp rapeseed oil
• 120g cooked rice

Method

1. 1Fry the tofu in the oil for 5 minutes until golden, then set aside.
2. 2Soften the onion in the pan, add the curry powder, then the tomato and 150ml water.
3. 3Simmer for 8 minutes, add the chickpeas and tofu and heat through.
4. 4Serve with the rice.

Around £1.26 per serving at supermarket own-brand prices (estimate).